Kangaroo Cottage Pie
Equipment
- Cutting board
- Frying pan
- Spatula
- Mixing Bowl
Ingredients
- 500 grams kangaroo mince
- 1 brown onion
- 2 garlic cloves
- 75 grams broccoli stem or broccoli florets
- 75 grams carrot
- 3/4 cups frozen peas
- 1 tinned 400g diced tomatoes
- 1 tbsp tamari
- 2 tbsp tapioca starch
- 1 tsp honey optional, omit under 12 months
- Salt & pepper to taste
- 1 tbsp cooking oil/fat
- 550 grams potato used here is a mixture of white & sweet potato
- 1/4 cup parmesan cheese
- 1 egg yolk
- 50 grams butter
Instructions
- 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
Notes
If serving with the potato contains egg and dairy (but both can be omitted)
Age appropriate: 2+ meals a day. May have to puree the mince for younger babies until pincer grip is developed.
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