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.