Four delicious recipes for your built-in electric Oven

June 6, 2024

Winter is coming.

Whether you love or hate it, the weather will be noticeably colder as the leaves have fallen and the rain intensifies. With weather like this, it’s the perfect time to invite your friends and family for a massive feast.

We have the Mistral 60cm Built-in Electric Oven. The perfect cooking machine for you to ensure you have the right tools to produce an unforgettable dinner for your loved ones. Featuring a 65-litre capacity, 8 cooking functions and a sleek black finish, our electric oven will help you get the best out of your meals no matter how big or small they are.

To help you make the most of our electric oven, we have four fantastic recipes, from traditional winter classics to everything in between. Beat the freeze with our winter warmer recipes. Take a look below.

Disclaimer: The recipes best suit a Mistral 60cm Built-in Electric Oven. Cooking times may vary with different ovens.

Shepherd's Pie

A Shepard's Pie on a kitchen counter. Behind the pie is the Mistral 60cm built-in oven


  • 800g potatoes, quartered
  • 20g butter
  • 145g hot milk
  • 1 1/2 tablespoons olive oil
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 400g roast lamb, minced
  • 115g tomato sauce


  1. Boil the potatoes until tender, then drain them. Add butter and mash until smooth. Next, add milk and beat to combine.
  2. Heat oil in a large, heavy-based frying pan over medium heat. Add the carrot, celery, zucchini, onion, and garlic and cook for 8 to 10 minutes or until the vegetables soften.
  3. Add the lamb mince, sauces, and beef stock. Cook and stir until the mixture comes to a boil. Let it simmer for 3 minutes, then set it aside to cool.
  4. Preheat the oven to 200°C. Spoon the mixture into an oven-proof dish. Top it with mashed potato, rake the surface with a fork, and sprinkle with cheese. Bake for 15 to 20 minutes or until golden.

Pork & beef lasagne

A tasty beef and pork lasagna on a kitchen counter. Behind the beef and pork lasagna is the Mistral 60cm built-in oven


  • 2 tablespoons olive oil
  • 4 small brown onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 300g beef mince
  • 300g pork mince
  • 4 x 400g cans of crushed tomatoes
  • 10g fresh basil, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 zucchinis, trimmed and chopped
  • 2 red capsicums, deseeded and chopped
  • 250g packet dried lasagne sheets

Bechamel Sauce

  • 200g butter
  • 200g plain flour
  • 1.5L milk
  • 200g coarsely grated fresh mozzarella
  • 160g coarsely grated cheddar


  1. Cook the potatoes until tender, then drain. Add butter and mash until smooth. Add milk and beat to combine.
  2. To make the bechamel sauce, melt 60 grams of butter in a saucepan over medium heat until foaming. Whisk in 50 grams of flour and cook for 2-3 minutes. Remove from heat and slowly add 750 millilitres of milk, whisking constantly until smooth. Return to the heat and cook, stirring for 5 minutes or until the sauce thickens. Season and add 150 grams of the combined cheeses. Set aside until required.
  3. Spread 375 grams of the meat mixture over the base of a 3.5L oven-proof dish. Top with a layer of pasta sheets, breaking them to fit, then add 750 grams of the remaining meat mixture on top. Finally, spoon 375 millilitres of the bechamel sauce over the meat mixture.
  4. Continue with another layer of pasta, the remaining mince mixture, and the remaining bechamel sauce. Sprinkle it with the remaining cheese. Bake for 45 minutes or until golden.

Roast Lamb

A succulent roast lamb on the counter top. In the distant is the Mistral 60cm built-in oven


  • 2kg leg of lamb, trim the fat
  • 32g olive oil
  • 1 tablespoon of chopped fresh rosemary leaves
  • 2 garlic cloves, crushed
  • 1.5kg chat potatoes


  • 480g Massel beef-style stock
  • 179g red wine
  • 2 1/2 tablespoons white plain flour


  1. Preheat the oven to 200°C (180°C fan-forced) and lightly grease a roasting pan. Place the lamb in the pan. In a bowl, combine the oil, rosemary, and garlic. Rub half the oil mixture over the lamb and season with salt and pepper. Roast for 15 minutes.
  2. After the initial roasting, reduce the oven temperature to 180°C. Continue to roast the lamb for 1 hour and 15 minutes, basting it with the remaining oil mixture every 20 minutes. If you prefer your lamb medium, it should be ready by this time. You can also adjust the cooking time based on your preferred level of doneness. Add the potatoes to the roasting pan for the last 40 minutes, remembering to turn them halfway through cooking.
  3. Take the lamb out of the oven and cover it loosely with foil. Let it sit for 10 minutes before carving and serving it with potatoes.
  4. Combine the stock and wine in a jug after transferring the lamb (and any vegetables) to a plate to rest. Skim the fat from the roasting pan, leaving 1 1/2 tablespoons of pan juices and fat in the pan. Place the pan over high heat, add flour, and cook, stirring with a wooden spoon, for 1 to 2 minutes or until the mixture bubbles and becomes golden. Add the juices from the resting meat. Slowly add the stock mixture to the pan, stirring constantly. Cook and scrape the pan for 8 to 10 minutes or until the mixture thickens.

Bread & butter pudding

A women holding a trey of bread and butter pudding. In the distant is the Mistral 60cm built-in oven


  • 2 almond croissants, roughly torn
  • 3 pain au raisins, roughly torn
  • 400g brioche loaf, roughly torn
  • 100g unsalted butter, melted and cooled
  • 6 eggs
  • 220g caster sugar
  • 600ml pure (thin) cream
  • 600ml milk
  • Finely grated zest of 1 orange
  • 2 teaspoons vanilla extract
  • Icing sugar for dusting


  1. Grease a 2L baking dish.
  2. Arrange the almond croissant pieces in the baking dish, then top with a layer of pain au raisins pieces and finish with a layer of brioche.
  3. In a bowl, whisk together the butter, eggs, sugar, cream, milk, orange zest, and vanilla until combined. Pour this mixture over the pastries and brioche, then let it stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop.
  4. Preheat your oven to 180°C.
  5. Bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.