This dish is a healthier version of an ordinary shepherds pie, contains over a kilogram of food and only has about 550 calories. The filling contains carrots, celery, onion and kangaroo mince, and is topped with pumpkin.
Honestly, this was one of the best shepherds pie I have ever had. The pumpkin on top developed a crispy texture, whilst also absorbing the juices of the dish that allowed it to develop a sweeter taste than one would usually expect. The kangaroo, although not too dissimilar to beef, offered a unique element to the dish. In addition to this, kangaroo is considered one of the leanest meats available, and was a very good addition to this pie.
The ingredients are as follows:
200g celery
200g carrot
200g onion
200g kangaroo mince
400g pumpkin
250ml beef stock
1 table spoon Worcestershire sauce
1 table spoon gravy mix
Method:
1.Cook the celery, carrot and onion for 5 minutes on the stove.
2. Add browned kangaroo mince, beef stock, sauce and gravy mix and bring to the boil. Lower the heat and let simmer for 20 minutes
3. Steam and purée the pumpkin
4. Pour the mince mix into a pie dish and cover with the pumpkin
5. Place dish in oven for 20 minutes
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