Kangaroo Shepherd's Pie with Vegemite Gravy

WHAT YOU'LL NEED

• 500g Paroo kangaroo mince
• 1 medium onion, finely diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 parsnip, peeled and diced
• ½ tsp ground coriander
• ¼ tsp freshly ground black pepper
• ½ tsp finely grated lemon zest
• ½ tsp dried thyme
• ½ tsp dried oregano
• 4 garlic cloves, finely minced
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 300ml dry red wine
• 1 tsp cocoa powder (unsweetened)
• 1 tsp Vegemite dissolved in 200ml hot water (or 200ml beef stock)
• 3 tbsp Worcestershire sauce
• 1 tbsp butter
• Salt, to taste
• 1–2 tbsp olive oil

For the horseradish mash

• 1kg potatoes, peeled and cut into chunks
• 2 tbsp horseradish cream
• 50g butter
• 50ml warm milk
• Salt, to taste

For the topping

• ⅓ cup (40g) freshly grated Parmesan
• 2 tbsp fine dry breadcrumbs

HOW TO COOK IT

Place potatoes in a large saucepan and cover with cold salted water. Bring to a

boil, then reduce to a simmer and cook for 15–20 minutes until tender. Drain

well and return to the pot or bowl. Add butter and warm milk, mash until

smooth. Stir through horseradish cream and season to taste. Set aside.

Heat olive oil in a large pan over medium heat. Add onion, garlic, carrot, celery,

and parsnip. Cook for 8–10 minutes until softened. Increase heat to medium-

high, add kangaroo mince. Brown well, breaking up any lumps (6–8 minutes).

Stir in tomato paste, coriander, pepper, lemon zest, thyme, and oregano. Cook

for 1–2 minutes. 

Add red wine and balsamic vinegar. Scrape the pan and simmer for 3–4 minutes to reduce slightly. Stir in Vegemite mixture, Worcestershire sauce, cocoa powder, and butter. Simmer for 20 minutes until thick and rich. Taste and adjust seasoning — an extra splash of vinegar or lemon juice can brighten the flavour if needed.

Preheat oven to 200°C (fan-forced). Spoon the filling into an ovenproof dish. Spread mash evenly on top. Mix Parmesan and breadcrumbs, sprinkle over mash. Rough up the surface with a fork to help it crisp. Bake for 25 minutes until bubbling and golden. 

Rest for 5 minutes before serving.