Potato Wedges & Shepherd's Pie

POTATO WEDGES: 

Made with Dutch Creams if my memory serves me well. We sure served ourselves well with these. Friday night special sometimes instead of chippies, just for a change.

METHOD:
-Cut potatoes in quarters lengthways or in 6s depending on size of potatoes.
-In a bowl put a mixture of your favourite herbs and include cummin, cayenne or chilli and tumeric all            -ground, some salt and ground pepper
-couple tablspoons plain flour
-throw in the wedges still damp from cleaning and cutting
-toss them round with a wooden spoon  cotainer (it has lots of herbs in too so adds to flvour), or olive oil
-toss around some more
-wipe cooking tray with couple tblsp oil
-place wedges in a tray as in pic and bake for 20-30 mins or so, turning about half way through.
When golden brown they are ready.

While they are cooking fry mushrooms & make the gravy

MUSHROOMS:
-heat a little same oil as above,
-add mushrooms,
-optional 1 clove of garlic chopped
and 1 tsp of vegemite, stir altogether on low heat until all mixed, mushrooms changing colour and softened.
-put lid and turn off heat

GRAVY:
-2-3 tbsp (oil as above)
-1-2 tblp vegemite
-place leftover flour & herb mix from the bowl into a cup (add another 1-2 tblp flour if necessary) with enough water to make smooth paste.
-add vegemite to this, mix then fill cup with water and pour into small saucepan.
-  stir all the time and adding water as it comes to the boil and thickens.
- bring to boil then turn off heat, put lid on and leave until wedges are ready.

 Wedges, served with vegemite gravy and mushrooms

Serve with a fresh salad, tomato or avocado or all three!
Good tomatoes hard to come by in winter in the south but avocadoes seemed to be around and you can still grow special winter greens that don't mind frost.
I was just too lazy to go out and pick them. Besides it's dark at 5:00 mid winter and this is jazzed up enough for what's meant to be a quick Friday night chips or wedges.

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 Shepherd's Pie

Sometimes I make this with lentils to kid my self I'm being more authentic, but what the heck, I'm not arguing when it's the chef (as opposed to me, the cook) who is cooking, it's his speciality dish and I'm not cooking!)
Ingredients:
2 roughly chopped onions
2-3 cloves garlic chopped
2 diced carrots
2 cups tvp soaked
1tsp

Method: