Moroccan-Style Shepherd’s Pie

Difficulty:
Cost:
50 minutes cooking time
60 minutes preparation time

Description

Ingredients

Serves 4
  • 1 kg Klein Karoo Ostrich Mince
  • 2 tablespoons Butter
  • 1 Onion, diced
  • 1 Carrot, grated
  • 4 tablespoons Tomato Purée
  • 1 tablespoons Tomato Ketchup
  • 4 tablespoons Red Wine
  • 1 teaspoon Chilli Flakes
  • 2 cloves Garlic, chopped
  • 2 teaspoons Ground Cumin
  • 50 ml Chutney
  • Salt and Freshly Ground Black Pepper

Directions

FOR THE MEAT BASE

Method:

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

 

FOR THE TOPPING

Ingredients:

  • 6 Potatoes, peeled and diced
  • 4 Broccoli Heads, cut into florets
  • 60g Butter
  • Salt and Freshly Ground Black Pepper
  • Chives to garnish

Method:

  1. Boil the potatoes in plenty of boiling water for 6 – 8 minutes.
  2. Add the broccoli florets and cook for a further 4 – 6 minutes.
  3. Drain into a bowl, then mash with the butter and season to taste.
  4. 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 by:  Tersie de Wet