Shepherd’s Pie

Well the weather is getting colder and it’s that time of the year when we start to eat more heartier meals. Back in probably middle of september, we had a shepherd’s pie made for our class. That was the first time I had ever eaten shepherd’s pie and I fell in love with it. I mean it has all my favorite hearty meal components: meat, potatoes, vegetables, etc…This pie was made with goat meat and well I decided to make my shepherd’s pie with goat as well as a chuck roast (Although you can substitute the goat and chuck for any type of meat you prefer).

Ingredients: 1.5 Lb’s of goat meat, 1/2 a pot roast, 9 potatoes (peeled and cubed), 1 cup beef broth, 1 carrot (chopped), 1 cup of frozen peas, (3 cups of beef broth is you bought goat that has bone in it), 1 stick of butter, 2 cups milk, salt to taste.

First if you bought goat with bone in it, place that in a crock pot and cover with 3 cups of beef broth and put on high and cook for 3 hours. Once the 3 hours are up, take the goat meat off the bone and reserve.

For the pot roast, cook like you normally would. After the pot roast is done cooking, shred and mix with the goat meat.

Get a large pot of water to a boil with the chopped potatoes. Place in a kitchen aid and mix the butter and milk and salt in with it.

Set oven to 350 degrees

In a cassoral pan, place the goat and pot roast meat in first, mix in the carrots and peas next. Pour in the 1 cup of beef broth and cover with the mashed potatoes. Place in the oven for about an hour or until the potatoes become golden brown.

This dish reminds me of Hutsput (a dutch meat and potatoes dish). It’s hearty, tastes really good, and has all your daily meal components in it and is great for those cold night!


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