Kangaroo and mushroom pie

Kangaroo & Mushroom Pie


30 Mins


2 Hours


6 People


⅓ cup olive oil

1 large onion, chopped
200g field mushrooms, chopped
150g button mushrooms, sliced

1 garlic clove, crushed
800g diced kangaroo
1 tbsp plain flour
sea salt and freshly ground black pepper
330ml bottle Dark Ale
1 cup beef stock
1 tbsp lemon thyme leaves
445g pack ready-made frozen shortcrust pastry, thawed
1 egg, beaten, to glaze


  1. Preheat oven to 200°C (180°C fan-forced).
  2. Heat half the oil in a medium non-stick saucepan over medium-low heat.
  3. Add onion and mushrooms, cook for 10 minutes or until onion is soft and golden. Increase heat to medium, add garlic and cook for 2 minutes. Remove from pan and set aside.
  4. Add remaining oil and increase heat to medium-high, brown the kangaroo in batches.
  5. Return the kangaroo and onion mixture to the pan. Add flour, salt and pepper, stirring to combine and cook for 1 minute.
  6. Pour over the ale and beef stock, stirring to combine and bring to the boil. Reduce the heat, cover and simmer for 50 minutes. Remove the lid and cook for a further 10 minutes. Add lemon thyme and allow to cool.
  7. Roll the pastry to a thickness of 5mm and line 4 x 8 ½ cm round pie tins with half the pastry and evenly divide kangaroo mixture between the six pie cases. Brush the edges with the egg glaze.
  8. Cut out 4 rounds from the remaining pastry to cover each pie, pressing the edges with a fork to seal.
  9. Cut air holes in the top of each pie, brush with egg glaze.
  10. Bake in preheated oven for 45 minutes or until pastry is golden.
  11. Serve with tomato chutney.



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