We have reduced our consumption of meat significantly in the last year. For numerous reasons; the cost, the environmental impact and the health benefits.
But recently we were kindly given a couple of kilos of Kangaroo tails. Kangaroos have far less of an impact on the enviroment than does farmed meat, it is much, much lower in saturated fats than other red meat, but is higher in iron and B12 and well, as a gift … the cost aspect was quite appealing!
It is something I have eaten before and enjoyed but not cooked myself. We have had a stew with them, and added them to veggie burger patties and for our last lot I thought we’d have a pie. Since we have an abundance of beetroot, sweet potato and fresh herbs in our garden at the moment, we made good use of those too.
Peter went back for seconds, Will gave me 5 gold stars, George licked his bowl clean and Harry went back for seconds and thirds …. even Ellie tasted it. Winner!!
Of course if you don’t have access to Kangaroo, or it doesn’t appeal to you, you can always use beef or lamb bones for this pie – just reduce the cooking time in the slow cooker to 7-8 hours on low.
For the meat and gravy part of the pie:
- Approx 1kg kangaroo tail pieces
- 1 tbsp tomato paste
- 1 tsp vegemite or miso paste
- 1/4 cup red wine
- 1/4 cup coconut aminos
- 1 tsp peppercorns
- 2 sprigs each of fresh rose and thyme
- 1tsp onion flakes
- 1/3 tsp garlic flakes
- 3 cups hot beef stock (I used Massel)
Place the tail pieces in the slow cooker and turn it on low. Sprinkle over it the pepper, onion, garlic and herbs. Mix together the stock, wine, tomato paste, aminos and vegemite and pour over the lamb.
Place the lid and the slow cooker and leave for 9-10 hours.
For the remainder of filling of the pie, after the meat is cooked:
- 400g sweet potato
- 250g beetroot
- 400g tin kidney beans, drained and rinsed
- meat from the slow cooker
- 3/4 liquid from the slow cooker.
Grate the veggies finely, use a food processor, or Speed 6 in your thermal cooker.
Add in the kidney beans and cooking liquid process until the beans are well broken down (Speed 5, 10 seconds).
Transfer the veggie mix to a large pan – even better if it can go directly from stove to oven. Place on a medium heat.
Use a fork to pull the meat from the bones and finely chop it.
Add the meat to the veggie mix.
Drain and strain the remaining liquid from the slow cooker and add another 3/4 cup of it to the meat and veg. Mix well and bring to a gentle simmer for 10 minutes, stirring occasionally.
While the meat and veg are simmering, make the scone dough for the top of the pie:
- 1.5 cups spelt flour (I do half wholemeal) OR 1.25 cups GF flour mix and 3/4 tsp psyllium
- 1.5 tsp GF baking powder
- 1/2 tsp pink salt flakes
- a few grinds of black pepper
- 1 tbsp nutritional yeast
- 1 tsp fresh chopped rosemary
- 50g vegan butter
- 1/3-1/2 cup water
Place all ingredients except the water and butter in your processor and process to combine (Speed 4, 6 seconds)
Add in the butter and pulse until you get a sand like consistency.
Whilst the processor is running (Speed 4), add in the water through the top chute. Start with 1/3 cup and gradually add more if needed to bring together to a dough.
Tip out the dough and roll into shape of your pie dish.
Lay the dough on top of the pie filling, cut a few steam vents and place into a preheated 180C oven for about 30 minutes.
Remove from oven and allow to sit for 5 minutes. Then cut and serve.
Makes enough for 5-6 adult serves.