Ostrich cottage pie topped with butternut mash

Recipe from: 08 July 2013
cottagepie-winter-recipes-ostrich-butternut

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 15
    ml
    olive oil
  • 500
    g
    lean ostrich mince
  • 1
    medium onion, chopped
  • 2
    garlic cloves, crushed
  • 3
    carrots, peeled and sliced
  • 1
    cup
    beef stock
  • 1
    cup
    no name red wine
  • 1
    cup
    peas
  • topping:
  • 500
    g
    PnP ready prepared butternut
  • 2
    large potatoes, peeled and quartered
 

Method

00:55
 
Preheat oven to 180°C.

Heat olive oil in a large saucepan and brown mince.

Add onion and garlic and cook for another minute.

Add remaining ingredients, except peas, and simmer for about 30 minutes or until sauce has reduced and thickened.

Stir peas through mince mixture and pour into a baking dish.

Boil butternut and potatoes until tender, strain and mash together.

Top mince mixture with mash and drizzle with a little oil.

Bake until golden and serve.

Tips:

Use extra-lean beef mince instead of ostrich.

Serve with broccoli to up your daily vegetable quota.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



 

Read more on: recipe
 

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