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
- 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.
- Add goat brown-off, for 5 minutes each side or until the changes in meat colour rise up half way each piece.
- Add the flour and try to coat as much of the meat as possible, until combined.
- Add the bay leaf, Worcestershire sauce and tomatoes and mix until combined, then add the red wine.
- Reduce heat to low and cook, stirring occasionally, for approximately 90 minutes. Taste and season with salt and pepper.
- 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.
- 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.
- Remove the bones and separate the meat into the saucepan with the potato, carrots and peas, leaving the remaining liquid in the pan.
- 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.
- Mix the thicken liquid with the meat and vegetables and prepare to scoop into pie.
- Pie filling
- 4 potatoes of equivalent size and uniformity
- 30g melted butter
- Grab , peel and slice into even 1/2 centimeter slices the potatoes and then boil for about 10 minutes and drain.
- In a cottage pie dish, add the mix – filling it to the 3/4 mark.
- lay the potato slices in a ring over the mix
- brush the potatoes with the melted butter
- Place the pies in an oven that has been preheated to 200°C
- Bake for ~20 minutes or until potatoes are golden brown.
- Serve and eat 🙂