Aussie Kangaroo Pie

500 gm Kangaroo topside, minced
1 Onion
1 cup Stock, meat
1 cup Peas, frozen
1/2 cup Sauce, tomato
1 pinch Nutmeg
Salt
Pepper
2 tbsp Flour
Water
375 gm Pastry, shortcrust, thawed.
1 Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish

1. Sauté the mince and onion in a frying pan until brown. Add the meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool.
2. Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together.
3. Bake at 230 degrees C for 10 minutes, then reduce heat to 180 C and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish.

One Response to “Aussie Kangaroo Pie”

  1. Rachel says:

    Baked this and it was delish!
    As I made it for a dinner party, I added a bit of fish sauce, wine and a knob of butter just to give it a bit of richness.
    Thanks for the recipe. :)

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