Ostrich cottage pie topped with butternut mash

4 servings Prep: 15 mins, Cooking: 55 mins
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A healthy twist on a classic.

By Food24 July 08 2013
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Ingredients (10)

15 ml fresh chillies — 573
500 g lean mince — ostrich
1 onion — medium, chopped
2 garlic — cloves, crushed
3 carrots — peeled and sliced
1 cup stock — beef
1 cup wine — red
1 cup peas — fresh
500 g butternut
2 potatoes — large, peeled and quartered
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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.


Use extra-lean beef mince instead of ostrich.

Serve with broccoli to up your daily vegetable quota.

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