Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 120g)
  • 2 celery stalks, diced (approx. 100g)
  • 500g minced wallaby (1.1 lbs)
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour (10g)
  • 1 cup beef stock (240ml)
  • 1/2 cup red wine (120ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen peas (100g)
  • 2 tbsp chopped fresh parsley
  • 800g sweet potatoes, peeled and cubed (1.75 lbs)
  • 1/4 cup milk (60ml)
  • 2 tbsp unsalted butter (30g)
  • Salt and freshly ground white pepper to taste
  • Pinch of ground nutmeg (optional)

Instructions:

  1. Boil sweet potatoes until tender. Drain and mash with milk, butter, salt, pepper, and nutmeg. Set aside.
  2. Heat olive oil in a large pan. Sauté onion, carrots, and celery until softened.
  3. Add minced wallaby to the pan and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  4. Stir in garlic, flour, thyme, rosemary, salt, and pepper. Cook for 1 minute.
  5. Gradually add beef stock and red wine (if using), stirring constantly to prevent lumps. Bring to a simmer, then stir in Worcestershire sauce.
  6. Reduce heat to low, cover, and simmer for 20 minutes, or until the sauce has thickened.
  7. Stir in frozen peas and fresh parsley. Cook for another 2-3 minutes until peas are heated through.
  8. Divide the wallaby filling evenly among the individual pie dishes or ramekins.
  9. Spoon or pipe the sweet potato mash evenly over the filling in each dish.
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sweet potato topping is golden brown and slightly crispy.
  11. Let cool slightly before serving.