Goat Shepherd’s Pie
I like to use goat mince rather than lamb as it has a better flavour and can be treated the same way. It’s finished with soy sauce and rice wine vinegar, making for a full flavoured dish
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 leaf
- 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, add the oil to a heavy-based pan and fry the mince.
- When caramelised add the diced shallots, garlic and thyme then fry.
- Add the tomato paste and toast off. Add the fresh tomatoes and chicken stock.
- Simmer for around 1 hour ensuring liquid is reduced and sticky.
- Remove from the heat, add soy sauce and rice vinegar.
- Season to taste.
- For the mash, wash potatoes and roast in the oven until golden.
- Pass through a fine sieve to remove every lump.
- Add cream, butter and egg yolks .
- Beat and season.
