Goat pie by Sam Burke

Goat pie by Sam Burke

Preparation Time: Cook Time:

Ingredients / serves 4

  • 850 g goat leg, diced
  • 60 ml (1/4 cup) olive oil
  • 2 onions, finely chopped
  • 6 garlic cloves, crushed
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 850 g goat leg, diced
  • 2 tbsp plain flour
  • 250 ml (1 cup) red wine
  • 250 ml (1 cup) beef gravy
  • 100 g mushrooms, divided into 4 cubes
  • 2 large tomatoes, peeled and chopped
  • 3 tsp rosemary leaves, chopped
  • 1 sheet frozen ready-rolled puff pastry, partially thawed
  • 1 sheet frozen ready-rolled short pastry, partially thawed
  • 1 egg, lightly beaten
  • Tomato sauce or relish, to serve


Heat 2 tbsp olive oil in a large, heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until quite soft. Add garlic, carrots and celery, and cook for a further 4 minutes or until softened. Remove the ingredients and reserve the pan.
Dust goat with the flour. Add remaining 1 tbsp oil to the reserved pan over high heat and cook goat, in 2 batches, for 4 minutes or until starting to brown on all sides. Return goat and vegetables to the pan with wine and tomatoes, and bring to the boil, stirring constantly.
Add 2 tsp rosemary, 250 ml beef gravy and season with salt and pepper. Cover, reduce heat to low and simmer for 2 hours or until the meat is tender. Add more water if necessary. Set aside to cool to avoid the filling seeping through the pastry.


0 members have rated
Empty stars Rate!

Goat pie by Sam Burke

Goat pie by Sam Burke
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community