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Morocccan-style Ostrich Mince Shepherds Pie

Morocccan-style Ostrich Mince Shepherds Pie

This is not your usual shepherd’s pie. Cumin (kamoun in Moroccan Arabic) ensures the Moroccan flavour, and it is topped with a light potato and broccoli mash.

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Preparation Time


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Cooking Time


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  • 2 Tablespoons butter
  • 1 Onion, diced
  • 1kg Klein Karoo Ostrich Mince
  • 1 Carrot, grated 
  • 2/4 Tablespoon tomato purée 
  • 2 Tablespoon tomato ketchup 
  • 4 Tablespoon red wine 
  • 1 Teaspoon chili flakes 
  • 2 Garlic cloves, chopped 
  • 2 Tablespoon ground cumin 
  • 50ml chutney 
  • Salt and freshly ground black pepper.





  • 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



  • 6 Potatoes, peeled and diced 
  • 4 Broccoli head, cut into florets 
  • 60g Butter 
  • Salt and freshly ground black pepper 
  • Chives to garnish


  • 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.

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