Rated 0 out of 5 based on 0 votes
- 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.