Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 4.
500gr fat free minced meat
1 small green pepper
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, crushed
1 slice slightly stale bread soaked in water
salt & pepper to taste
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Bake in a preheated oven for 30-40 minutes at 180C.
Top with mashed potatoes and sprinkle with grated nutmeg.
Grill in the oven until top is slightly browned.
Serve with yellow rice, steamed vegetables or fresh salad.
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender yellow rice.
Perfect with bobotie, frikkadel, roast, etc…