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4 Ingredients Recipe - 14 October

Shepherd's Pie
Serves 6. A recipe inspired from the Gippsland Harvest Festival, Victoria

  • 500g lean mince
  • 1/2 cup fruit chutney
  • 6 potatoes, boiled and mashed
  • 1/2 cup grated cheese

In a non-stick frypan brown mince, season and mix through chutney. Pour into casserole dish, top evenly with mashed potato and sprinkle with grated cheese. Bake in 180 C oven for 20-30 minutes or until cheese is nice and bubbly.

Optional: Slice a tomato or two over the mince before topping with potato
Lamb Pesto Cutlets
Serves 2. A great little creation of Rachael's inspired by her local butcher!
1) 4 lamb cutlets
2) 2tbs. basil pesto
3) 1 tsp finely grated lemon rind
4) 3 tbs butter
Preheat oven to 180 C. Combine basil pesto, lemon rind and butter. Place each cutlet in an envelope of alfoil and dollop a tbs. of mixture on top of each of the cutlets. Fold the alfoil to seal firmly and cook for 30 minutes.
Optional: Substitute basil pesto and lemon rind with four tbs. garlic-flavoured pasta sauce and some parmesan cheese.

For more information on the Rachel and Kim's 4 Ingredients cooking, check out their website: