Ingredients
Equipment
Method
- Finely dice the onion and garlic. Dice the carrot and broccoli into small equal sized pieces
- Remove the peas from the freezer and set aside
- Preheat a large pan over a medium – high heat and add in the cooking oil/fat
- Once hot add the onions and garlic and saute until soft
- Next add in the carrots and broccoli cooking for 1 minute
- Add the kangaroo mince and cook until completely coloured
- Pour in the peas, diced tomatoes, tamari and honey and bring up to a simmer – reduce to a gentle simmer over a low heat
- Preheat the oven to 170 degrees ready to bake
- While waiting for the mince to reduce, peel and wash the potatoes. Chop them into equal sized pieces and steam until soft
- Once soft, mash the potatoes while hot into a bowl with the egg yolk, parmesan cheese and butter. Salt to taste if appropriate
- Remove two tablesoons of liquid from the mince mixture and mix that into a cup with the tapioca starch until all lumps are mixed out. Pour into the mince mixture to help thicken
- Season the mince with salt and pepper and once it has reduced, spoon it into an oven proof dish and top with the potato mash
- Bake until slightly crispy on top
Notes
Kangaroo is a really sustainable meat if you’re here in Australia so we want to showcase it more and utilise it more!
If serving with the potato contains egg and dairy (but both can be omitted)
If serving with the potato contains egg and dairy (but both can be omitted)
Age appropriate: 2+ meals a day. May have to puree the mince for younger babies until pincer grip is developed.
Able to be frozen: yes
Recipe for Boob to Food by Jane Houston 
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Jenna says:
My husband keeps raving about this meal. It’s so tasty, and works well with the pre cut carrot corn and peas mix for a quick cook