Kangaroo Shepard’s Pie

By adminRecipes

Kangaroo Shepard’s Pie

  • Serves  -  6-8 people
  • Cooking Time  - 1 & ½ - 2  Hours

  • Ingredients

  • 500 g Kangaroo Mince
  • 2 Tblspn Olive Oil
  • Onion, finely diced
  • 3 Rashes Smokey Bacon, diced
  • 2 Carrots, diced
  • 3 Cloves Garlic, roughly chopped
  • 1 Zucchini, diced
  • 1 Cup Peas (Frozen)
  • 1 Tsp Paprika
  • 1/4 Tsp Chili Flakes (more or less depending on how much heat you want!)
  • 2 Bay Leaves
  • Salt & Pepper to season
  •  2 Tblspn Tomato Paste
  • 2 Tblspn Worcestershire Sauce
  • 2 Tblspn Plain Flour
  • 500 ml Stock (I used chicken)
  • 2 Large Potatoes
  • 1 Small Sweet Potato
  • 1/2 Cup Milk
  • 1 Tblspn butter

 

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How To Cook

Pre-heat oven to 200°C fan forced.

 

Heat oil in large sauce pan or dutch oven. Cook onion and bacon until translucent, add garlic, carrots, zucchini, celery and bay leaves. Cook for a further 5 Minutes.

Add Kangaroo Mince, breaking up any large clumps of mince while cooking. 

Once cooked through, mix paprika, chili flakes, salt and pepper to season. 

In a separate bowl, mix tomato paste, Worcestershire sauce and flour to make a slurry. Add this to the mince and mix well.

Pour in stock, let simmer for 30 -40 minutes, stirring occasionally. Reduce until mince has become rich and thick. Stir through peas once mince is ready.  

To make mash potato, bring large diced potatoes to the boil in seasoned water. Cook for 10 minutes, and add large diced sweet potato. Once potato and sweet potato are soft, strain off water and placed cooked potatoes back into the saucepan. Mash the potatoes, adding milk and butter until creamy. Season with salt and pepper and set aside.

Spoon mince into large oven proof baking dish. Spread mashed potatoes over the kangaroo mince, and drizzle with olive oil. Bake for 15- 20 minutes in pre-heated oven until golden brown. 

 

How To Serve

Spoon the sheppard's pie onto a plate immediately after coming out of the oven. Serve with steamed greens or salad if desired.

Perfect for a cold winters night.

 

Recipe By Megan Bowditch