Slow Cooked Kangaroo and Mushroom Shepherd's Pie

Slow Cooked Kangaroo and Mushroom Shepherd's Pie Recipe

Ingredients

• 600-700g of kangaroo (ideally use rump-steak or fillet can be used but is leaner and will not be a soft so less suitable for babies)
• 2 cups of mushrooms (for babies 6-12 month grate the mushrooms so they aren't a choking hazard)
• 2 cups of stock or bone broth
• 1 x 400g can of diced tomatoes
• 1 x 140g can tomato paste
• 1 carrot finely diced
• 1 onion finely diced
• 1 tsp each of dried rosemary and oregano
• 1 tbs minced garlic
• 1 tsp smoked paprika
• 2 zucchinis cut into large chunks
• 1 cup frozen peas
• 1 can lentils rinsed and drained

For your mash topping:

• 1 large sweet potato peeled and diced
• 6 large potatoes peeled and diced
• 1/2 cup of milk
• 1 tbs of butter or olive oil
• Optional: grated parmesan to top the mash

Directions

• Preheat the oven to 180 degrees
• Put the kangaroo, onion, carrot, garlic, herbs, smoked paprika, canned tomato, tomato paste, mushrooms, and stock/broth into an oven proof dish and cover. Cook for 2-4 hours until meat is soft.
• Reduced the heat of your oven to 160 degrees and add in your zucchini, peas and lentils.
• Cook for another 60 minutes to reduce liquid. If the pot is already a little low on liquid add some water in to ensure the veggies and meat are partially covered.
• Now we make the mash! Peel and dice your potato and sweet potato before cooking until soft (can cover in water and microwave or do it on the stove top).
• Once cooked, drain the liquid before adding in your milk and butter and then mash.
• Take a spoon and spread the mashed over the top of the pie. You can then grate parmesan cheese if you like over the top of the mash. Pop back into the oven and increase the temp to 180 degrees. Cooked until golden (about 20 minutes).

Serve with: Green beans and brussel sprout! We cooked these in the microwave until soft and then drizzled with olive oil, a squeeze of lemon juice and a little grated parmesan cheese.

Storage Instructions

Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until piping hot throughout, then cool to a safe temperature before serving.

Nutrition Notes

Kangaroo is a brilliant iron source — it has almost twice as much iron per kilo as beef — and it's very lean. Slow cooking in plenty of liquid keeps it lovely and soft for little gums. The lentils, mushrooms and veggies add fibre, while the sweet potato mash brings extra vitamins.

Parent Tip

Kangaroo is super lean and can be tough if cooked quickly, so the long, slow cook in lots of liquid is what keeps it soft enough to pass the squish test. Grate the mushrooms for babies 6-12 months, and squish the peas for under-12-months.

Frequently Asked Questions

From what age is this suitable?

From around 6 months. Blend or fork mash for purees, or serve BLW-style with soft pieces of filling and the mash preloaded on a spoon. Squish the peas for babies under 12 months.

Why kangaroo?

Kangaroo is an affordable, very lean red meat with almost double the iron of beef. Slow cooking keeps it soft and suitable for little ones.

Can I use a different meat?

Yes — beef or lamb work well too. Slow cook in plenty of liquid so the meat stays tender.

How do I make it dairy free?

Use a plant milk and olive oil in place of milk and butter in the mash, and simply leave out the optional parmesan.