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Back to Recipes Index MOROCCAN-STYLE SHEPHERD'S PIE
Serves 6
Ingredients for the meat base:
- 2 tablespoons butter
- 1 onion, diced
- 1 kg KLEIN KAROO Ostrich Mince
- 1 carrot, grated
- 2 - 4 tablespoons tomato purée
- 2 tablespoons tomato sauce
- 4 tablespoons red wine
- 1 teaspoon chilli flakes
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 50 ml chutney
- salt and freshly ground black pepper
For the topping:
- 6 potatoes, peeled and diced
- 4 broccoli heads, cut into florets
- 60 g butter
- salt and freshly ground black pepper
- chives to garnish
Method: Preheat the oven to a moderate 180 ºC (350 ºF/Gas 4). For the meat base, 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 - 8
minutes or until brown. Add the grated carrot, tomato purée, tomato sauce, red wine and chilli flakes. Stir
well and raise the heat to a rapid simmer.
Cook for a further 2 - 4 minutes. Add the garlic, cumin and
chutney and season to taste. Leave to simmer for 5 minutes longer.
For the topping, boil the potatoes in plenty of 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.
Place in oven, uncovered, until heated through ( 20 minutes). Serve garnished with chives.
- Tersia de Wet Back to Recipes Index
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