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Goat Stew |
INGREDIENTS: |
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1
1/2 lbs. potatoes
3 tbsp. butter
3 tbsp. vegetable oil
1 medium white onion, peeled and chopped
1 lb. leftover cooked goat, finely chopped (or raw ground goat)
1 tbsp. flour
3/4 cup beef stock
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh rosemary
Pinch of ground nutmeg
Salt and freshly ground black pepper |
DIRECTIONS: |
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1. |
Peel and quarter potatoes. Rinse well under running water. Place in
a large pot of cold salted water and bring to a boil over
medium-high heat. Cook until tender, about 15 minutes. Drain,
reserving about 1/2 cup of the water. Mash with 2 tbsp. of the
butter, add reserved water, and beat until fluffy. |
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2. |
Heat oil in a medium skillet over medium-low heat. Add onions and
cook until soft, about 15 minutes. Increase heat to medium and add
cooked goat. Cook for about 5 minutes, stirring to brown evenly. (If
using raw ground goat, cook for about 15 minutes, breaking up meat
with a wooden spoon and stirring to brown evenly; pour off fat.) |
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3. |
Add flour to goat mixture and cook, stirring, for 2-3 minutes. Add
stock, thyme, rosemary, and nutmeg, and season to taste with salt
and pepper. Reduce heat to low and simmer, stirring occasionally,
until thick, about 15 minutes. Remove from heat and allow to cool
slightly so potatoes, when spread over goat mixture, will not sink. |
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4. |
Preheat oven to 350 degrees. Transfer goat mixture to a 9'' pie pan or
baking dish. Spread mashed potatoes over goat mixture, using a fork
to make peaks on top. Dot with remaining butter and bake until
browned, about 35 minutes. Cool slightly and serve from pan. |
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