Goatherd's Pastry Pie is a modern British recipe for a classic dish of minced goat meat that's baked in a pastry shell with vegetables, gravy and North African spices and a topping of mashed potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Goatherd's Pastry Pie.
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In essence, this is a goat meat version of shepherd's pie, hence the name. The flavour is upped by using berbere spice to flavour the meat. This is turned into a true pie by using a pastry shell as well as the mashed potato topping.
Prepare the pastry according to the recipe then divide in two and use each half to line the base and sides of baking dishes about 10cm square. Prick the base of the pastry, line with greaseproof (waxed) paper and fill with baking beans. Transfer to an oven pre-heated to 180°C and bake for about 5 minutes to dry out the pastry slightly. Remove from the oven, take out the beans and paper the set aside.
Add the oil to a large pan and use to fry the onion for 2 minutes before adding the goat meat, garlic, Berbere spice and chilli powder (if using). Continue cooking until the lamb is coloured (about 8 minutes) then add the gravy, carrots, celery and peas. Bring to a simmer then cook for 2 minutes before tipping into the pastry-lined dish.
Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely. Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 25 minutes, or until the dish is heated through and nicely browned on top.
