Kangaroo and Beer Pie with Damper Pastry
Savor the bold, earthy flavors of the Australian outback with this Kangaroo and Beer Pie with Damper Pastry, a unique twist on a classic meat pie. Tender, lean kangaroo meat is slow-simmered in a rich sauce made with dark beer, beef stock, and a medley of aromatic vegetables, creating a filling that's hearty and full of depth. The damper-inspired pastry—light, flaky, and buttery—encases the pie in a rustic charm that's irresistibly golden and crisp. Perfect for an adventurous dinner or as a centerpiece for a special occasion, this dish brings together the essence of Australian cuisine with its locally sourced kangaroo and robust, pub-style flavors. Serve it fresh from the oven for a meal that’s as comforting as it is exciting.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 g kangaroo meat (diced)
- 2 tbsp olive oil
- 1 brown onion (finely chopped)
- 2 garlic cloves (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 tbsp plain flour
- 375 ml dark beer
- 250 ml beef stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1 tsp black pepper
- 2.5 cups self-raising flour
- 100 g unsalted butter (cold, diced)
- 1 cup milk
- 1 egg (for glazing, optional)
Instructions
Preheat the oven to 200°C (180°C fan-forced).
Heat the olive oil in a large, heavy-based pan over medium-high heat.
Season the diced kangaroo meat with salt and pepper, then brown in the pan for 2-3 minutes. Work in batches if necessary to avoid overcrowding the pan. Remove and set aside.
In the same pan, add the onion, garlic, carrots, and celery. Cook for 5 minutes or until softened.
Sprinkle the plain flour over the vegetables and stir well to coat. Cook for 1 minute.
Gradually pour in the beer, stirring constantly to avoid lumps. Bring to a simmer.
Add the beef stock, tomato paste, Worcestershire sauce, and thyme. Stir well and return the browned kangaroo meat to the pan.
Lower the heat and simmer gently for 1 hour, stirring occasionally, until the meat is tender and the sauce has thickened. Adjust seasoning with salt and pepper as needed. Allow to cool slightly.
To make the damper pastry, combine the self-raising flour and a pinch of salt in a large bowl. Rub in the cold diced butter using your fingertips until the mixture resembles coarse breadcrumbs.
Make a well in the center and gradually add the milk. Mix gently until a soft dough forms. Avoid overworking the dough.
On a floured surface, roll out two-thirds of the dough to line the base and sides of a greased 22cm pie dish.
Spoon the cooled kangaroo filling into the pastry-lined dish.
Roll out the remaining dough to create the pie lid. Lay it over the filling, pressing the edges to seal. Trim any excess dough.
Optionally, beat the egg and brush it over the top of the pastry for a golden finish.
Cut a small slit in the center of the pastry lid to allow steam to escape during baking.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and cooked through.
Allow the pie to rest for 5 minutes before serving.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 81.1 g | 30% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
