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Kangaroo Pie

with Mushroom & Dark Ale

Prep time: 30min

Cooking time: 2hrs

Feeds x 6 people

What you'll need

  • 1/3 cup olive oil
  • 1 large onion, chopped
  • 200g field mushrooms, chopped
  • 150g button swiss brown mushrooms, sliced
  • 1 garlic clove, crushed
  • 800g Gourmet Game Kangaroo Steak, diced in to 3cm cubes
  • 1 tbsp plain flour
  • sea salt and freshly ground black pepper
  • 330ml bottle Dark Ale
  • 1 cup beef stock
  • 1 tbsp lemon thyme leaves
  • 2 sheets frozen shortcrust pastry, semi thawed
  • 2 sheets frozen puff pastry, semi thawed
  • 1 egg, beaten, to glaze

FAT: 20.3g  CALS: 390

How to cook it

Preheat oven to 200°C (180°C fan-forced).

Heat half the oil in a medium non-stick saucepan over medium-low heat. Add onion and mushrooms, cook for 10 minutes or until onion is soft and golden. Increase heat to medium, add garlic and cook for 2 minutes. Remove from pan and set aside.

Add remaining oil and increase heat to medium-high, brown the kangaroo in batches.

Return kangaroo and onion mixture to pan. Add flour, salt and pepper, stirring to combine and cook for 1 minute.

Pour over the ale and beef stock, stirring to combine and bring to the boil.

Reduce heat, cover and simmer for 50 minutes. Remove lid and cook for a further 10 minutes. Add lemon thyme and allow to cool.

Line 6 x 8.5cm round pie tins with shortcrust pastry and evenly divide kangaroo mixture between the pie cases. Brush the edges with the egg glaze.

Cut out 6 puff pastry rounds to cover each pie, pressing the edges with a fork to seal. Cut air holes in the top of each pie, brush with egg glaze. Bake in preheated oven for 45 minutes or until pastry is golden.

Serve with tomato sauce.



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