Shepherd’s pie/ cottage pie

This delightful, soul food, recipe can be used with either fish or red meat. Prepare in separate lasagne-type dishes and freeze for a quick dinner on busy days.

Ostrich-Mince brown-onions sprigs-of-thyme Carrots celery ground-coriander caynenne-pepper organic-liquid-chicken-stock butternet sundried salt-and-pepper-(1)

Ingredients

Beef option

  • 500g ostrich mince (alternatively use venision or extra-lean beef mince)
  • ½ large brown onion, finely chopped
  • 4 sprigs of thyme, stems removed
  • 1 packet Ina Paarman’s sun-dried tomato pesto
  • 2 large carrots, finely chopped
  • 1 large celery stick, finely chopped
  • 1 tsp ground coriander (can replace with garam masala)
  • ½ tsp caynenne pepper (optional)
  • 1L organic liquid chicken stock
  • 1 packet organic diced butternut
  • Salt and pepper to taste

 brown-onions sprigs-of-thyme  2-discs-fat-reduced-feta-cheese Water Parsley milk butternet

Fish option

  • 500g thawed haddock, skin removed
  • ½ brown onion
  • 1 packet organic diced butternut
  • 1L liquid organic chicken stock
  • 250ml fat free milk (optional)
  • 250ml water or extra liquid chicken stock
  • 2 discs reduce fat feta cheese, crumbed
  • 1/3 cup fresh parsley, chopped

Instructions

For the beef option:

Preheat the over to 180 degrees.

Boil the butternut in the chicken stock until soft. Drain and set aside.

Sauté the onions in a pan, with a teaspoon of butter, until golden brown. Add the diced carrots, celery, thyme and powdered herbs and spices. Grill until vegetables are al dente. Add the mince of choice and cook until medium. Drain any excess water that may occur. Add the sun-dried tomato pesto and stir fry until well combined. Add salt and pepper to taste.

Separate the mince mixture into separate ramekins (small lasagne dishes) until half way full. Alternatively use one large baking dish. Added the crumbed feta and fresh herbs to the butternut and mash until well combined. Scoop the butternut mixture on top of the mince. Bake in over until light brown crisps form on top of the butternut.

For the fish option:

Preheat the over to 180 degrees.

Boil the butternut in the chicken stock until soft. Drain and set aside.

Sauté the onions in a pan, with a teaspoon of butter, until golden brown. Poach the haddock fillets in the milk and water/ extra chicken stock on a saucepan. Add some salt and pepper to taste. Once the fish starts flaking it is cooked. Drain the fish and gently flake the fish (do not mash the fish! It’s not a puree). Add a tablespoon of parsley, along with the sautéed onions and gently mix with the fish. Transfer mixture into ramekins or large baking dish.

Added the crumbed feta and fresh herbs to the butternut and mash until well combined. Scoop the butternut mixture on top of the fish. Bake in over until light brown crisps form on top of the butternut.

Serve with salad or vegetables.

This recipe is equal to 2 small protein bars:

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