skip to Main Content
Moroccan-style Shepherd’s Pie

Moroccan-style shepherd’s pie

50 minutes cooking time   |   60 minutes preparation time

 DESCRIPTION

 INGREDIENTS

Serves 6

Ingredients for the meat base:

  • 2 tbsp butter *
  • 1 onion, diced
  • 1 kg KLEIN KAROO Ostrich mince *
  • 1 carrot, grated *
  • 2/4 tbsp tomato purée *
  • 2 tbsp tomato ketchup *
  • 4 tbsp red wine *
  • 1 tsp chili flakes *
  • 2 garlic cloves, chopped *
  • 2 tsp ground cumin *
  • 50ml chutney *
  • Salt and freshly ground black pepper.

 DIRECTIONS
FOR THE MEAT BASE

Method:

  • Heat the butter in a large frying pan and when it begins to foam, add the diced onion and the ostrich mince.
  • Sauté for 6 to 8 minutes or until brown.
  • Add the grated carrot, tomato purée, ketchup, red wine, and the chili flakes.
  • Stir well and raise the heat to a rapid simmer.
  • Cook for a further 2 to 4 minutes.
  • Add the garlic, the cumin, chutney and season to taste.
  • Leave to simmer for 5 minutes longer.
FOR THE TOPPING

Ingredients:

  • 6 potatoes, peeled and diced *
  • 4 broccoli head, cut into florets *
  • 60g butter *
  • Salt and Freshly ground black pepper *
  • Chives to garnish

Method:

  • Boil the potatoes in plenty of boiling water for 6 – 8 minutes.
  • Add the broccoli florets and cook for a further 4 – 6 minutes.
  • Drain into a bowl, then mash with the butter and season to taste.
  • To assemble the dish place meat on bottom of a pre-sprayed ovenproof dish top with the potato and broccoli mash, heat through and serve garnished with chives.

Recipe:  Tersia de Wet

Back To Top