Kangaroo Shank Pie

Check out Blake Proud's recipe here:

Ingredients

For the meat base:• 2–3 kangaroo shanks (roasted low ‘n slow till fall-apart tender)• 1 brown onion, finely diced• 2 garlic cloves, minced• 1 carrot, grated• 1 celery stalk, diced• 1 cup peas (fresh or frozen)• 1 tbsp tomato paste• 1 tbsp Worcestershire sauce• 1 tbsp balsamic vinegar• 1 tsp Vegemite (trust me)• 1 cup beef or game stock• 1 tsp smoked paprika• 1 tsp fresh thyme leaves• 1 tsp finely chopped mint• Olive oil• Salt & black pepper• 1 knob of butter (to stir in at the end for gloss)

For the mash topping:• 4 large potatoes, peeled & chopped• 1 knob of butter• Splash of milk• Salt & white pepper• Optional: handful of grated cheddar for the top

Method
1. Roast the shanks — Rub shanks with olive oil, salt, pepper, and smoked paprika. Wrap in foil, roast at 140°C for 5–6 hours till falling off the bone. Rest, then pull and shred the meat.

2. Build the base — In olive oil, sauté onion, garlic, celery, and carrot until soft. Add tomato paste, Vegemite, paprika, and thyme. Cook it down till rich.

3. Add liquid & meat — Stir in Worcestershire, balsamic, stock, peas, and shredded roo meat. Simmer till thickened. Finish with a knob of butter and chopped mint. Season to taste.

4. Make mash — Boil potatoes until soft. Mash with butter, milk, salt, and white pepper until smooth but sturdy.

5. Assemble — Spoon the roo filling into a baking dish. Top with mash and optional cheese. Fork the top for peaks.

6. Bake — 200°C for 20–25 mins till golden and bubbling.

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