Finely dice the onion and garlic. Dice the carrot and broccoli into small equal sized pieces 

 Remove the peas from the freezer and set aside 

 Preheat a large pan over a medium – high heat and add in the cooking oil/fat 

 Once hot add the onions and garlic and saute until soft 

 Next add in the carrots and broccoli cooking for 1 minute 

 Add the kangaroo mince and cook until completely coloured 

 Pour in the peas, diced tomatoes, tamari and honey and bring up to a simmer – reduce to a gentle simmer over a low heat 

Preheat the oven to 170 degrees ready to bake

 While waiting for the mince to reduce, peel and wash the potatoes. Chop them into equal sized pieces and steam until soft 

Once soft, mash the potatoes while hot into a bowl with the egg yolk, parmesan cheese and butter. Salt to taste if appropriate

Remove two tablesoons of liquid from the mince mixture and mix that into a cup with the tapioca starch until all lumps are mixed out. Pour into the mince mixture to help thicken 

Season the mince with salt and pepper and once it has reduced, spoon it into an oven proof dish and top with the potato mash

Bake until slightly crispy on top