Kangaroo is a lean, eco-friendly alternative to beef. This low‑carb kangaroo pie is finished with a smooth cauliflower purée.
Kangaroo meat is flavorful, low in fat, high in iron and often considered more environmentally sustainable than conventionally farmed red meats. It cooks much like beef or lamb and can be swapped into most recipes that call for minced red meat.
This recipe keeps the dish low in carbohydrates by replacing the traditional potato topping with a creamy cauliflower purée that pairs well with the rich, savory mince filling.
Cottage Pie with Beef Mince and Lentils (Veggie-Packed)
Kangaroo Pie Topped with Cauliflower Puree
Kangaroo is a lean and eco-friendly alternative to beef. This low‑carb kangaroo pie uses cauliflower purée instead of mashed potato for a lighter, flavorful topping.
10 minutes
40 minutes
50 minutes
Ingredients
- 500g kangaroo mince (or other mince of choice)
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 clove garlic, minced
- 1 tsp dried or fresh rosemary or thyme
- 2 tbsp tomato paste
- 1 cup stock
- 1 tbsp Worcestershire sauce
- 1 cup peas
- 250g mushrooms, chopped
- 500g cauliflower, chopped
- 2 tbsp butter or olive oil
- 1 tbsp milk or extra stock (optional)
- Salt and pepper to taste
- 1/2 cup grated cheese
Instructions
- Boil or steam the cauliflower until just tender, then drain well.
- Place the cauliflower in a blender or use a handheld blender to purée with some butter or olive oil, and a splash of milk or stock if needed. Season with salt and pepper. The purée should be smooth but not watery—use only enough liquid to blend.
- Heat a frying pan over high heat and brown the mince, breaking up any lumps. Remove the meat from the pan and set aside.
- Reduce the heat slightly, add a little oil and sauté the onion and carrot until softened.
- Add the herbs, tomato paste and mushrooms. Stir and cook for another minute or two to develop flavour.
- Return the browned mince to the pan, pour in the stock and Worcestershire sauce. Stir, bring to a simmer and cook for about 10 minutes until the sauce reduces and thickens.
- Stir in the peas, warm through for a couple of minutes, then taste and adjust seasoning.
- Transfer the mince mixture to an ovenproof dish. Spread the cauliflower purée over the top, sprinkle with grated cheese and place under a hot grill (broiler) until golden and bubbling. Alternatively, bake in a moderately hot oven until golden.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 356
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 100mg
Sodium: 396mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 7g
Protein: 35g
Nutritional information is provided as an estimate and can vary depending on ingredients, portion sizes and preparation methods. Use your preferred nutrition calculator for precise values based on the ingredients you use.
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