Kel M's Butter Cream Icing

125g butter
500g icing sugar
food colouring
a couple of tablespoons hot water
1 tsp vanilla essence

Cream the butter & essence until smooth. Gradually add icing sugar, adding water when you need it. Remember you want a good piping consistency - too firm & it won't pipe, too soft and it will flop over

Gnocchi Pie

olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
250g mince
2 celery stalks, cut into cubes
2 small carrots, cut into cubes
2 tbs tomato paste
1/2 cup beef stock
1 can crushed tomato
1 packet potato gnocchi
Herbs, to taste
Grated cheese

Preheat oven to 200°C. Heat oil in pan over medium-low heat. Add onion and garlic and herbs and cook for 5 minutes or until soft.

Add mince, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until meat browns.

Add stock, bring to the boil, then reduce heat to medium and simmer for 3-5 minutes until liquid has almost evaporated.

Add tomato and tomato paste. Simmer over medium-low heat for 15-20 minutes until the sauce has thickened. Transfer to a baking dish.

Wash pot and return to stove. Use it to cook gnocchi according to instructions. Drain.

Top tomato mixture with a single layer of the gnocchi, cover with cheese and herbs, then bake for 12-15 minutes until golden.