Check out Blake Proud's recipe here:

Ingredients

For the meat base:• 2–3 kangaroo shanks (roasted low ‘n slow till fall-apart tender)• 1 brown onion, finely diced• 2 garlic cloves, minced• 1 carrot, grated• 1 celery stalk, diced• 1 cup peas (fresh or frozen)• 1 tbsp tomato paste• 1 tbsp Worcestershire sauce• 1 tbsp balsamic vinegar• 1 tsp Vegemite (trust me)• 1 cup beef or game stock• 1 tsp smoked paprika• 1 tsp fresh thyme leaves• 1 tsp finely chopped mint• Olive oil• Salt & black pepper• 1 knob of butter (to stir in at the end for gloss)


For the mash topping:• 4 large potatoes, peeled & chopped• 1 knob of butter• Splash of milk• Salt & white pepper• Optional: handful of grated cheddar for the top

Method
1. Roast the shanks — Rub shanks with olive oil, salt, pepper, and smoked paprika. Wrap in foil, roast at 140°C for 5–6 hours till falling off the bone. Rest, then pull and shred the meat.

2. Build the base — In olive oil, sauté onion, garlic, celery, and carrot until soft. Add tomato paste, Vegemite, paprika, and thyme. Cook it down till rich.

3. Add liquid & meat — Stir in Worcestershire, balsamic, stock, peas, and shredded roo meat. Simmer till thickened. Finish with a knob of butter and chopped mint. Season to taste.

4. Make mash — Boil potatoes until soft. Mash with butter, milk, salt, and white pepper until smooth but sturdy.

5. Assemble — Spoon the roo filling into a baking dish. Top with mash and optional cheese. Fork the top for peaks.

6. Bake — 200°C for 20–25 mins till golden and bubbling.

Check out Blake Proud's recipe here:
Ingredients
For the meat base:&bull; 2&ndash;3 kangaroo shanks (roasted low &lsquo;n slow till fall-apart tender)&bull; 1 brown onion, finely diced&bull; 2 garlic cloves, minced&bull; 1 carrot, grated&bull; 1 celery stalk, diced&bull; 1 cup peas (fresh or frozen)&bull; 1 tbsp tomato paste&bull; 1 tbsp Worcestershire sauce&bull; 1 tbsp balsamic vinegar&bull; 1 tsp Vegemite (trust me)&bull; 1 cup beef or game stock&bull; 1 tsp smoked paprika&bull; 1 tsp fresh thyme leaves&bull; 1 tsp finely chopped mint&bull; Olive oil&bull; Salt &amp; black pepper&bull; 1 knob of butter (to stir in at the end for gloss)
 For the mash topping:&bull; 4 large potatoes, peeled &amp; chopped&bull; 1 knob of butter&bull; Splash of milk&bull; Salt &amp; white pepper&bull; Optional: handful of grated cheddar for the top
Method 1. Roast the shanks &mdash; Rub shanks with olive oil, salt, pepper, and smoked paprika. Wrap in foil, roast at 140&deg;C for 5&ndash;6 hours till falling off the bone. Rest, then pull and shred the meat. 2. Build the base &mdash; In olive oil, saut&eacute; onion, garlic, celery, and carrot until soft. Add tomato paste, Vegemite, paprika, and thyme. Cook it down till rich. 3. Add liquid &amp; meat &mdash; Stir in Worcestershire, balsamic, stock, peas, and shredded roo meat. Simmer till thickened. Finish with a knob of butter and chopped mint. Season to taste. 4. Make mash &mdash; Boil potatoes until soft. Mash with butter, milk, salt, and white pepper until smooth but sturdy. 5. Assemble &mdash; Spoon the roo filling into a baking dish. Top with mash and optional cheese. Fork the top for peaks. 6. Bake &mdash; 200&deg;C for 20&ndash;25 mins till golden and bubbling.

Leah and Dan are here for Brekky on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.

Leah and Dan are here for Brekky on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.