Shepherd's Pie
"The Karoo Cookbook" is fully to blame for this adulteration of an honored favorite.
Print Recipe
Ingredients
- Mince 2 lbs (1 kg) See Note below
- Butter 6 Tbsp (90 g)
- Carrot peeled and grated, 1
- Tomato paste 2-4 Tbsp (30-60 ml)
- Tomato sauce 2 Tbsp (30 ml)
- Red wine 6 Tbsp (90 ml)
- Garlic 2 cloves, chopped
- Cumin ground, 2 tsp
- Chutney 3 Tbsp, see Note below
- Spring onions optional
- Potatoes large, 6, peeled and cubed
- Broccoli 1, cut into florets, see Note below
- Salt + pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Heat 2 Tbsp (30 g) of butter in a sauce pan. Add and brown the mince.
- Add in the grated carrot, the tomato sauce and paste and the wine. Season with chili if you’d like.
- Cook on high for 2-4 minutes. Add the garlic, cumin, chutney and spring onion. Season with salt and pepper.
- Simmer for 5 minutes.
- Place mince into a casserole dish.
- Boil potatoes for 6-8 minutes. Add in broccoli florets and boil until tender.
- Drain and mash all together. Stir in the butter and season with salt and pepper.
- Place potato-broccoli purée on top of the mince mixture.
- Bake 20-25 minutes.
- Garnish with parsley, as if it’s not green enough already.
Notes
Mince: Ostrich, beef, sausage, veal, lamb, turkey, whatever you’ve got. I used 1 lb (500 g) of sausage mince and 1 lb (500 g) of beef.
Chutney: Here I used my apple-ginger jam. The recipe doesn’t specify anything beyond “chutney” so go wild.
Broccoli: The original recipe suggests 4 heads but depending on how much fertilizer your broccoli has been given, 4 heads can be a hell of a lot of broccoli. My take is that broccoli grows small down there in the semi-arid Karoo. Your call on how many heads to use.