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Regardless of whether you are planning an elaborate menu or only planning forward for tomorrow's Jackaroo pie. This recipe stems from several years of enjoying it in kitchen. I find that adding a couple ingredients into your recipe provides depth to that which is usually dull. You might be searching for milder food items to create with your leftovers. Wonderful and light Jackaroo pie perfect for post-vacation. The elements within this recipe receive your tongue pounding, also have become waist-friendly when you want a'snack' following an active family holiday. Using several substances as alternatives, this soup has been filled with a fall and spicy flavor which produces it tasty. An ideal Jackaroo pie to heat up you on cool winter days. Perfect for employing leftover. Serving size are a significant factor in your diet. You need to compare the exact amount of that food that you usually eat into the serving size recorded on the label. Eating significant servings or portions may result in weight gain.

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How to make Jackaroo pie

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 1/4 cup (60ml) olive oil
  • 500g lamb mince
  • 2 teaspoons Vegemite
  • 1 large onion, finely chopped
  • 6 spring onions, thinly sliced, white and green parts separated
  • 1 1/4 cups (150g) frozen peas
  • 2 tablespoons tomato sauce (ketchup)
  • 1 teaspoon Worcestershire sauce
  • 2 cups (500ml) Massel chicken style liquid stock
  • 1 1/2 cups (330g) warm mashed potato
  • 1/2 cup (40g) grated parmesan
  • Butter (as much as you're allowed)

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 2 Heat 2 tablespoons oil in a saucepan over medium heat. Increase the heat to medium-high. Add the lamb mince and cook, breaking up any lumps with a wooden spoon, for 3-4 minutes until browned. Stir in the Vegemite. Transfer the lamb to a bowl and set aside.
  • Step 3 Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion and the white part of the spring onion. Cook for 3-4 minutes until softened.
  • Step 4 Mix in the peas, ketchup, Worcestershire sauce and stir thoroughly to combine. Return the lamb to the pan and add the stock. Stir to combine and season. Mix the green spring onions through the warmed mashed potato.
  • Step 5 Divide the lamb mixture among four 2 cup (500ml) ramekins or place in a 2L pie dish, then top with the mashed potato and parmesan. Pattern mash with a fork and top with little dabs of butter.
  • Step 6 Bake for 20 minutes or until the top is nicely browned. Serve immediately.