Aussie Shepherd's Pie.

After absolutely falling in love with Maggie Beer's GF Pastry recipe I decided to use it again. Plus the kids love pie!

I think my pie dish might be too big though. I only just had enough for the top last time. So I thought I'd make a few little pies to freeze and top them all with mashed potato so I concocted an Aussie Shepherd's Pie.

Chock full of protein and vegetables and with garlic, it should help fight off our tummy bugs and colds.



For the filling I used:
500 grams Kangaroo mince
1 large onion, chopped finely
2 cloves of garlic, chopped finely
1 large carrot, diced
1 cup cabbage, chopped finely
8 brown swiss mushrooms, sliced
1 cup water
1 teaspoon vegetable stock powder
1 tablespoon cornflour

Method:
In a large saucepan, saute onion and garlic in a drizzling of oil. Add mince and stir through until brown. Add mushrooms, stir through. When mushrooms start to brown add the carrots and cabbage, the stock powder and water. Turn down heat and cover. Allow to cook for 15 minutes.
I use this time to grab the pastry from the fridge and prepare the pie dishes.
After 15 minutes, use a slotted spoon to lift the ingredients from your saucepan and place into prepared pie dishes. After all solid ingredients have been removed, add the cornflour and gently heat and briskly stir until you have a thick sauce. Pour over pie filling.
Top with mashed potato and cook in the oven for 25-30 minutes (for a large pie) or 20 minutes for individual pies.

Tip! I added a Massel easy Garlic tablet to the mashed potato as it dissolves right in without being lumpy.