Goatherd’s Pie

I experimented with a new recipe last night – running along the same idea as a shepherd’s pie, I decided to make a pie from goat. I thought about how this would really be made and wanted to try and keep it close to a concept of rustic – this means, to me, that a true rustic pie would not have a pastry and the filling is more likely to be a ragù style, and not minced.

I got a shoulder and ribs from the butcher, cut it up into smaller pieces and browned it off in a fry pan, adding a dash of Worcestershire sauce, ripe tomatoes, red wine (a shiraz-cabernet) a handful of potatoes, carrots and onions and braised them for a few hours until the meat was sliding off the bone.

The meat was then left to cool to a luke-warm state where I could start picking out all the bones and seperating the meat into a separate bowl. The potatoes, carrots and onions that remained as large chunks were also separated out into smaller chunks and mixed with the ragù filling.

I will say at this point, I left all the juices in with the mix – which turned out to be a mistake – in future, I suggest to myself additional thickener – perhaps via reduction with some fry or via some mashed potatoes.

Anyhow, all that said, my “what I learnt from last night” recipe for the goat ragù filling.

Goat Ragù Pie Filling

  • 1/2 cup of sofrito
  • 3 shallots – minced
  • 3 cloves of garlic – left whole
  • 500g goat meat
  • 2 tbs of plain flour (I tend to use wholemeal)
  • 1 dried bay leaf
  • 2 tbs Worcestershire sauce
  • 6 ripe skinned tomatoes (or 3 tbs concentrated paste + 200ml of milk)
  • 300 ml of red wine (dry variety – I prefer shiraz blends)
  • 6 Potatoes (Desiree, Dutch cream or other good “mashing taters”) cut into cubes
  • 3 carrots – sliced
  • 200g Frozen peas

Method

  1. Heat oil in a large saucepan over medium-high heat. Add the sofrito mix and saute for ~5 minutes or until onion component is soft and translucent. Add the shallot and garlic and blend for another 2 minutes.
  2. Add goat brown-off, for 5 minutes each side or until the changes in meat colour rise up half way each piece.
  3. Add the flour and try to coat as much of the meat as possible, until combined.
  4. Add the bay leaf, Worcestershire sauce and tomatoes and mix until combined, then add the red wine.
  5. Reduce heat to low and cook, stirring occasionally, for approximately 90 minutes. Taste and season with salt and pepper.
  6. Meanwhile: cook potatoes and carrots in a saucepan of salted boiling water for ~15 minutes or until tender. Drain well and return to the pan. Add some frozen peas and set aside.
  7. When the ragù mix is thick and the bones are sliding off the meat, allow it to cool until it is warm to the touch and able to be handled.
  8. Remove the bones and separate the meat into the saucepan with the potato, carrots and peas, leaving the remaining liquid in the pan.
  9. If there is a lot of liquid, thicken the mix with some flour or mashed potato. Another more flavourful option is to use finely minced fry.
  10. Mix the thicken liquid with the meat and vegetables and prepare to scoop into pie.

Assembly:

  • Pie filling
  • 4 potatoes of equivalent size and uniformity
  • 30g melted butter
  1. Grab , peel and slice into even 1/2 centimeter slices the potatoes and then boil for about 10 minutes and drain.
  2. In a cottage pie dish, add the mix – filling it to the 3/4 mark.
  3. lay the potato slices in a ring over the mix
  4. brush the potatoes with the melted butter
  5. Place the pies in an oven that has been preheated  to 200°C
  6. Bake for ~20 minutes or until potatoes are golden brown.
  7. Serve and eat 🙂
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