Goat Shepherd’s Pie with Soy-Infused Ragu
A flavorful twist on the classic shepherd’s pie made with goat mince, soy sauce, and a creamy potato mash topping.
Equipment
- Heavy-based pan
- Fine sieve
- Mixing bowls
- wooden spoon
Ingredients
For the Goat Ragu:
- 1 kg minced goat shoulder
- 100 ml vegetable oil
- 150 g diced shallots
- 50 g minced garlic
- 15 g thyme leaves
- 50 g tomato paste
- 500 g tomatoes peeled, seeded, and roughly chopped
- 300 ml chicken stock
- 60 g soy sauce
- 75 ml rice wine vinegar
- Salt and pepper to season
For the Mash:
- 500 g Charlotte potatoes
- 100 g cream
- 70 g butter
- 3 egg yolks
- Salt and pepper to season
Instructions
For the Goat Ragu:
- Heat the vegetable oil in a heavy-based pan over medium heat.
- Add the minced goat shoulder and fry until caramelized.
- Add diced shallots, garlic, and thyme, and continue frying until aromatic.
- Mix in the tomato paste and toast it off for a few minutes.
- Add the fresh chopped tomatoes and chicken stock.
- Simmer for approximately 1 hour, ensuring the liquid reduces to a sticky consistency.
- Remove from heat, then stir in soy sauce and rice wine vinegar.
- Season with salt and pepper to taste.
For the Mash:
- Preheat the oven to 180°C (350°F).
- Wash and roast the Charlotte potatoes until golden and soft.
- Pass the roasted potatoes through a fine sieve to ensure a smooth texture.
- In a bowl, combine the mashed potatoes with cream, butter, and egg yolks.
- Beat until smooth and season with salt and pepper.
To Assemble:
- Spread the goat ragu evenly in a baking dish.
- Top with the mashed potato mixture, spreading it smoothly over the ragu.
- Bake in the oven at 180°C (350°F) for 25–30 minutes until the top is golden and crispy.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the goat shepherd’s pie with a fresh green salad or steamed vegetables for a balanced meal.Wine Advice:
Pair with a robust red wine like Shiraz or a medium-bodied Pinot Noir to complement the dish’s bold flavors.Nutritional Information
Calories: 480 kcal | Carbohydrates: 32 g | Protein: 30 g | Fat: 27 g | Fiber: 4 g | Sugar: 7 g | Salt: 1.6 mg
