Ingredients
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1/2 cup all-purpose flour
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salt and pepper
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800 g kangaroo steak, cut into 2 cm cubes
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olive oil
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250 g button mushrooms, halved
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3 cloves garlic, peeled and crushed
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1 1/4 cups beer (like Guinness)
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1 cup reduced beef stock
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2 tablespoons fresh marjoram, chopped
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2 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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50 g butter
Instructions
- Preheat the oven to 190C.
- To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand.
- Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs.
- Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl.
- Cover with plastic wrap and chill for 20 minutes.
- Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour.
- Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside.
- Add the mushrooms and garlic and cook for 2 minutes.
- Add the meat, beer and stock and bring to the boil.
- Reduce heat, half cover pan and simmer for 90 minutes.
- Set aside to cool.
- Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin.
- Roll out damper pastry until 4mm thick and place over meat to form a secure lid.
- Press pastry edges down with fingertips to secure and refrigerate for 20 minutes.
- Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.