Now if you feel you might be offended about the content of this post then I suggest you stop reading now rather than post anonymous comments telling me how sick I am for cooking with kangaroo - it's a waste of your time and my time since those comments end up where they should be.
Comfort food has been on the mind of late and thoughts turn to that classic, Shepherd's Pie but instead of using the traditional lamb in the base, I'll be using these kangaroo steaks
These steaks, as is the case with all kangaroo meat, are incredibly lean - less than 2% fat. It is also low in saturated fats, contains omega-3's and a slew of B-vitamins. All up it is an incredibly healthy meat.
Since I'm using kangaroo I really can't call this a Shepherd's Pie so after much thought I decided to name it up after that most famous Kangaroo, Skippy!
250 grams kangaroo steak, minced
1 large red onion, sliced finely
1 carrot, grated
2 celery stalks, chopped finely
potatoes (i used nicola potatoes)
salt and finely ground white pepper
As kangaroo oxidises quite quickly it's important to mince the meat yourself just before you are ready to cook it - make sure the other filling ingredients are prepared first.
Make the filling:
Place a little oil in a heavy based pan over a medium-high heat. When the oil is heated through, toss in the minced kangaroo and very quickly saute the meat until just coloured. This should only take a couple of minutes. Remove the meat and set to one side.
Turn the heat down, add a little more oil and bring back up to temperature. Add in the sliced onion and cook for a few minutes - just so they begin to soften without browning. Add in the carrot and celery, toss them slightly and allow them to slowly soften and colour - this should take about 15 minutes.
Stir through a generous spoonful of tomato paste and cook it off for a minute or two, then add back the meat and all its collected juices. Pour in enough chicken stock to cover the mixture and let this simmer for 15 minutes.
Toss in a handful or two of frozen peas and add extra chicken stock if necessary to cover the mixture again. Simmer until the stock has reduced.
Taste and season with salt and pepper and a good glug of balsamic vinegar.
Dissolve a tablespoon of cornflour in with a little chicken stock and stir this through the cooked mix - keep stirring until it thickens. Remove from the heat and set aside until ready to assemble your pie.
Make the topping:
Boil the potatoes until tender and then put them through a potato ricer. Crumble in cubes of butter and sprinkle over with grated parmesan, season and stir well until combined. I'm being vague with the quantities as it really is up to you and your preference as to how buttery or cheesy it is.
Assemble the dish:
Place the filling into a baking dish - it should be about 3/4's full.
You can either spoon on the mashed potato topping or pipe it as I've done here.
If you don't want to make a large size - consider making these cute single serving size versions
Place the baking dish on a baking tray and bake in a preheated 160C/325F oven until the topping is golden and the filling has warmed through.
Serve with a simple salad and some bread.