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.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 200°C (180°C fan-forced).

Step 2

Heat the olive oil in a large, heavy-based pan over medium-high heat.

Step 3

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.

Step 4

In the same pan, add the onion, garlic, carrots, and celery. Cook for 5 minutes or until softened.

Step 5

Sprinkle the plain flour over the vegetables and stir well to coat. Cook for 1 minute.

Step 6

Gradually pour in the beer, stirring constantly to avoid lumps. Bring to a simmer.

Step 7

Add the beef stock, tomato paste, Worcestershire sauce, and thyme. Stir well and return the browned kangaroo meat to the pan.

Step 8

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.

Step 9

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.

Step 10

Make a well in the center and gradually add the milk. Mix gently until a soft dough forms. Avoid overworking the dough.

Step 11

On a floured surface, roll out two-thirds of the dough to line the base and sides of a greased 22cm pie dish.

Step 12

Spoon the cooled kangaroo filling into the pastry-lined dish.

Step 13

Roll out the remaining dough to create the pie lid. Lay it over the filling, pressing the edges to seal. Trim any excess dough.

Step 14

Optionally, beat the egg and brush it over the top of the pastry for a golden finish.

Step 15

Cut a small slit in the center of the pastry lid to allow steam to escape during baking.

Step 16

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and cooked through.

Step 17

Allow the pie to rest for 5 minutes before serving.

Nutrition Facts

Serving size	(2436.7g)

Amount per serving	% Daily Value*
Calories	3250.0

Total Fat 133.3g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 704.4mg	0%
Sodium 4406.1mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 36.0g
Protein 162.6g	0%

Vitamin D 212.6IU	0%
Calcium 706.4mg	0%
Iron 28.0mg	0%
Potassium 4575.3mg	0%

*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.

Source of Calories

Fat: 38.1%

Protein: 20.7%

Carbs: 41.2%