Cape Karoo International

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Cape Karoo Leather

Cape Karoo Feathers

Moroccan-style shepherd’s pie

50 minutes cooking time | 60 minutes preparation time

Serves 6

DESCRIPTION

INGREDIENTS

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

celeste