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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

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