Goat Shepherd’s Pie with Soy-Infused Ragu
Hearty shepherd’s pie with rich goat ragu and a creamy potato topping, enhanced with soy sauce depth.
Equipment
- Large skillet, Potato masher, Casserole dish, Measuring cups, Measuring spoons
Ingrediënten
- Butter or dairy free alternative 2 tbsp
- Carrots 2 medium diced
- Celery stalks 2 diced
- Garlic 2 cloves minced
- Goat mince 700g
- Onion 1 large diced
- Potatoes 1.5kg peeled and cubed
- Red wine 125ml
- Soy sauce 2 tbsp
- Tomato paste 2 tbsp
- Vegetable or beef stock 500ml
- Worcestershire sauce 1 tbsp
- Frozen peas 200g
- Milk or dairy free alternative 125ml
- Flour all purpose or gluten free 2 tbsp
- Salt and pepper to taste
Instructies
- Preheat oven to 200°C (400°F).
- Boil the potatoes until tender, then mash with milk and butter or dairy free alternative, and season.
- In a large skillet, melt butter and sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Add goat mince and cook until browned, drain any excess fat.
- Stir in tomato paste, red wine, soy sauce, and Worcestershire sauce.
- Add stock and bring to a simmer, then reduce heat and cook for 15 minutes.
- Stir in frozen peas.
- Thicken with flour if necessary.
- Pour the goat ragu into a casserole dish.
- Top evenly with mashed potatoes.
- Bake for 25-30 minutes, or until golden brown.
- Let it rest for 5 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of steamed green vegetables for a balanced meal.Wine Advice:
A full-bodied Merlot or a robust Cabernet Sauvignon.Nutritional Information
Calories: 520 kcal | Carbohydrates: 50 g | Protein: 35 g | Fat: 20 g | Fiber: 7 g | Sugar: 8 g | Salt: 1.2 g
