Big Red Kangaroo Pie

  • Big Red Kangaroo Pie
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  • 2 Tbls olive oil
  • 1 x onion (diced)
  • 500 g kangaroo mince
  • 1 x stick celery, diced
  • 1 x carrot, diced
  • 1 1/2 tspn fresh thyme leaves
  • 1 x beef stock cube 'oxo' brand
  • 1 1/2 cup water
  • 2 tspn worchestershire sauce
  • 1 tspn red tabasco sauce
  • 1 1/2 cup tomato soup (i used heinz big red)
  • 1 cup frozen peas
  • 1 kg potatoes, peeled and largely diced
  • 3/4 cups cream
  • 60 g tasty cheese
  • 1+ tspn salt and pepper to taste


In a large saucepan add olive oil and onion and cook onion until translucent.
Add kangaroo mince and stir continually until browned and broken up.
Add celery and carrot, cooking for a further 5 mins.
Add thyme leaves, crumbled stock cube, water, Worcestershire sauce, Tabasco sauce and tomato soup.
Simmer uncovered over low heat for about 10-15 mins or until carrots are tender.
Add peas and simmer for a further 8 mins.
Add salt to taste.

To make the mash bring a large pot of salted water to the boil and cook potatoes until tender (approx 10+mins)
Drain potatoes and return to the pan, mashing with a potato masher add the cream and mash until smooth.
Stir in the cheese, salt and pepper to taste.

Devide the mince mixture into 4 soufle ramekins then pipe the mash on top.
Place ramekins on oven tray in pre-heated oven 180 degrees for approx 20 mins or until golden on top.

Serve with a ‘green’ salad.

Serves 4

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