Slow Cooked Kangaroo and Mushroom Shepherd’s Pie
Kangaroo- we rarely see it as an ingredient used for babies starting solids. But it is a fairly affordable cut of meat that has almost twice as much iron per kilo as beef! Kangaroo is super lean, so this can make it a tough cut of meat once cooked. To overcome this, we have slow cooked it in lots of liquid to keep it tender, so it is super soft and passes the "squish test" for little bubs.
Age Recommendation - 6+ months. This recipe can be easily blended if you are serving purees to your bub or fork mashed as well. Otherwise, you can serve it BLW style and offer soft pieces of the pie filling to bub and preload the mash from the topping on a spoon. You will need to squish the peas for babies under 12 months of age.
Allergens: This recipe contains milk, butter and cheese in the mash used for the top of the pie. These are all cow's milk products so are top 9 common allergens.
- You can swap milk for plant milk or choose to leave it out if you are dairy free or have not yet introduced dairy.
- You can swap the butter for olive oil.
- You can leave the parmesan out of this recipe. It is optional!
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.
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