Chef’s Recipe: Kangaroo, Sweet Potato & Shiraz Pie

There’s nothing more Aussie than a meat pie and this kangaroo, sweet potato & shiraz pie recipe takes it to a whole new level. This recipe has been provided by our new Head Chef, Ben Starkey.   It makes six large pies to feed a growing family or 18 party pies to feed a crowd at your Australia Day party.



  • 1kg Kangaroo fillet, trimmed and diced into 1.5 cm pieces
  • 500g sweet potato peeled and diced into 1 cm pieces
  • 200g bacon, sliced into 1.5 cm pieces
  • 2 thyme sprigs
  • salt and pepper
  • 1 tablespoon olive oil


  • 2 litres of beef stock
  • 1 x bottle of good South Australian Shiraz
  • 2 tablespoons red currant jelly
  • 100g arrowroot flour (or corn flour) to thicken
  • salt and pepper


  • Short crust or pie cases (should be available from the supermarket)
  • 2 x sheets puff pastry
  • 1 x egg
  • 30ml milk



  • Heat large skillet or fry pan to a medium heat.
  • Add olive oil then sweet potato. Cook the sweet potato until it starts to colour but do not cook through.
  • Remove the sweet potato from the pan and set aside.
  • Add bacon to the hot pan and cook until the fat renders.
  • Remove bacon from the pan and set aside.
  • Add kangaroo to the pan on high heat.
  • Add thyme and season with salt and pepper.
  • Cook the kangaroo until it is rare (the meat should have colour but don’t over it).
  • Remove the kangaroo from the pan to stop the cooking process.


  • Put the 2 litres of beef stock in a saucepan and reduce to 350ml.
  • Put the bottle of wine into a separate saucepan and reduce to 100ml.
  • Add the beef stock reduction to Shiraz reduction.
  • Add red currant jelly.
  • Season with salt and pepper to taste.
  • Thicken  the sauce with arrowroot flour or corn flour (it should be thicker than gravy).
  • Set aside and allow sauce to cool.
  • Add the kangaroo pie filling to cooled sauce and mix gently.


  • Pre-heat the oven to 170 degrees.
  • Par bake the pastry cases (follow directions on the pack).
  • Remove the pastry cases from the oven and allow them to cool.
  • Fill the cooled pie cases and top each pie with puff pastry.
  • Whisk the egg and mix together.
  • Brush each pie with egg wash.
  • Bake pies at 170 degrees for 18 minutes for large pies and 15 minutes for party pies.

To Serve

Let the pies sit for ten minutes before serving.  Serve pies with your a green leafy salad and enjoy with your favourite South Australian Shiraz.

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