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Kangaroo Savoury Mince

Whip up a big batch of this for easy cold or warm-up-able meals for the rest of the week.

Versatile in flavour, high in nutrient-density and ease.


500g kangaroo mince (1kg packs usually range from $10-$15)


About 3-4 cups fresh veggies (carrot, onion, zuke, cauli, pumpkin work well)

1-2 tbsp pure herbs and/or spices of choice (Mingle 'All Purpose' seasoning is yum)

Healthy oil for pan (I use grass-fed ghee or beef tallow)

Drizzle of organic olive oil to serve (Melrose Health have a good one)

Mineral salt to taste


Optional: 1 tbsp coconut amino for added richness and sweetness, organic tomato paste.

Handy items to have

  • Food processor, grater or similar chopping doovy-whatsit

  • Large fry pan or saucepan with lid (a larger base is ideal)

  • Wooden spoon


  1. Heat fry pan or saucepan on the stove to a moderate temp to get started. Add cooking oil/fat

  2. Roughly chop veggies to about the same size pieces - then place in the food processor and blitz for about 5-10-30 seconds until small pieces remain

  3. Transfer the veggie mixture to the stove and spread out to start cooking

  4. Add in the kangaroo mince and use a wooden spoon or spatula to break up

  5. Place the lid on for speedier cooking. Continue breaking it all up and stirring every couple of minutes

  6. When the mixture has almost finished cooking add herbs and spices, as well as the salt, and stir to combine

  7. Transfer to a bowl to serve there and then for dinner, and place the rest in sealable containers to refrigerate and take to work (freeze any you won't be consuming within a few days)



- Roo mince cooking on its own can be quite 'liquidy' and end up stewing but cooked like this with the veggies doesn't seem to be a problem

- Replace Mingle seasoning with fresh herbs and spices of choice if you prefer or can't access Mingle (available at Coles)

- Add tomato paste and bone broth to turn it into a bolognese-style sauce and serve with pasta of choice (zoodles, grain-free bought pasta, konjac noodles etc)

- I think this dish is delicious when cold but you could heat it up at home in the morning then take to work in a thermos (to avoid nasty microwave radiation)

Questions or comments about this recipe?

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