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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 307.4 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 29.7 g

View full nutritional breakdown of Kangaroo and Vegetable Cottage Pie calories by ingredient
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Kangaroo and Vegetable Cottage Pie

Submitted by: EMMABE1
Kangaroo and Vegetable Cottage Pie

Introduction

A different slant on an old favouite dish, that is very tasty and could be a complete meal since there are vegetables in it..
The long slow cooking time for the vegetables, brings out the flovour and develops the sweetness in them. They can be cooked more quickly if time is short.
Lean beef, chicken or turkey mince can be used instead of kangaroo, but the nutritive values need to be recalculated.
A different slant on an old favouite dish, that is very tasty and could be a complete meal since there are vegetables in it..
The long slow cooking time for the vegetables, brings out the flovour and develops the sweetness in them. They can be cooked more quickly if time is short.
Lean beef, chicken or turkey mince can be used instead of kangaroo, but the nutritive values need to be recalculated.

Number of Servings: 6

Ingredients

    Filling:
    8 (900g) Italian Tomatoes, halved lengthways (or Gourmet tomatoes, halved cross ways)
    5 spring onions, thinly sliced
    2 med carrot, diced finely
    2 med sticks celery, diced finely
    1 tsp olive oil
    1 Tbs Italian Herb mix
    1 tsp garlic powder (or to taste)
    1/2 cup frozen peas
    120g can sweet corn kernals, drained
    1 tsp sugar
    3 tsp balsamic vinegar
    500g minced kangaroo
    Topping:
    400g sweet potato, peeled and diced
    400g butternut pumpkin, peeled and diced
    1/4 cup low fat cottage cheese
    1/4 cup fresh parsley or coriander leaves, chopped
    freshly ground black pepper to taste
    1/4 cup tasty low fat cheese, grated.

Directions

Preheat oven 200C
Cut tomatoes in halves, and place on a flat baking sheet, lined with baking paper.
Spray tomatoes lightly with olive oil.
Cook in oven 20 mins until browned. Cool slightly then chop. Set aside.
Reduce oven to 175C
Heat oil in non stick pan, add spring onions, carrot and celery. Cook for 1 mins on high, then reduce the heat to low, cover and cook for 20 mins or until the vegetables are soft, without being browned, stiring occasionally.
Add herbs and garlic and the meat, Stir to break up the meat, and turn up heat. Stir until the meat has browned. .
Reduce to low heat, put a well fitting lid on the pan and cook, stirring occasionally, until the meat is cooked.
Stir in the tomatoes, peas and corn
Cook 4 - 5 min, stirring now and then, until the mixture thickens slightly
Stir in the sugar and balsamic vinegar, and adjust seasonings to taste.
Pour filling into a large ovenproof dish. Set aside.
Meanwhile, microwave or steam the pumpkin and sweet potato until very soft.
Drain very well, then combine sweet potato, pumpkin, black pepper, parsley and cottage cheese in a food processor, Process until smooth.
Spread the sweet potato mixture on top of the meat in the ovenproof dish,
Sprinkle with grated cheese
Cook in oven 40 min or until heated through and browned on top.

Serves 6




Number of Servings: 6

Recipe submitted by SparkPeople user EMMABE1.






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