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GOAT SHEPHERD'S PIE
adapted from the Fannie Farmer Cookbook
Though this dish is traditionally prepared with lamb, it is a good way to use
up leftover roasted goat meat (see the Turkeybag
recipe).
Ingredients:
3 cups chopped cooked goat meat
1 clove garlic, peeled
1 medium onion
1 tsp rosemary, crumbled
4 tbsp butter
2 tbsp flour
3/4 cup broth
salt
freshly ground pepper
4 medium potatoes, cooked and mashed (about 3 cups)
Preheat oven to 375oF.
Combine meat, garlic, onion and rosemary. Chop until fine in a food processor.
Melt butter in skillet and stir in flour. Cook for a few minutes until smooth
and blended.
Slowly add broth. Stir and cook until gravy is thickened, cooking at least 5
minutes to get rid of raw flour taste.
Add meat mixture, stir to blend, and add salt & pepper to taste.
Spoon innto 1-1/2 quart casserole
or deep pie dish. Spread the mashed potatoes on top and cover evenly to
edge of casserole.
Make a criss-cross design with at fork. Bake for
35-40 minutes or until meat is bubbling hot and potatoes are browned.