A fun dish to add to the braai menu which is particularly suitable for the…
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.
- 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.
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 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
- 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.
Recipe: Tersia de Wet