By Chef Sam Burke Goat Pie
- Prep time 30Min
- Cook time 2Hr, 30Min
- Technique Grill, Braise, Stew
- Meat Goat
- Cut Leg
- Serves 6
This savoury goat pie is made with tender, slow-cooked goat leg and a variety of vegetables in a flavorful sauce. Topped with flaky pastry, it's a hearty and delicious meal. Serve with tomato sauce or relish for a tasty treat.
Ingredients
- 2 lbs Australian Goat Leg, diced
- ¼ cup olive oil
- 2 finely chopped onions, each
- 2 finely chopped celery stalks
- 6 crushed garlic cloves, each
- 1 finely chopped carrot, each
- 1 tbsp all purpose flour
- 1 cup red wine
- 1 cup beef gravy
- 1 cup quartered mushrooms
- 2 peeled, chopped tomatoes
- 3 tsp chopped rosemary
- 1 lightly beaten egg, each
- 1 partially thawed puff pastry sheet
To serve: tomato sauce or relish
Method
1. In a large, heavy-based saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes or until they are quite soft. Add the garlic, carrots, and celery, and cook for a further 4 minutes or until they are softened. Remove the vegetables from the pan and set aside.
2. Dust the goat meat with the flour. Add the remaining 1 tablespoon of oil to the pan over high heat, and cook the goat meat in 2 batches for 4 minutes or until it is starting to brown on all sides. Return the goat and vegetables to the pan, along with the red wine and tomatoes. Bring the mixture to a boil, stirring constantly. Add 2 teaspoons of rosemary, 1 cup of beef gravy, and season with salt and pepper.
3. Reduce the heat to low, cover the pan, and simmer for 2 hours or until the meat is tender. If the mixture becomes too dry, add a little more water. Once the mixture has cooled, transfer it to a baking dish and cover it with a puff pastry lid. Bake the pie in the oven until the pastry is golden brown. Serve the pie hot, with tomato sauce or relish on the side.
