Goat pie with sundried tomatoes and olives
Ingredients
- 500 gm diced goat meat
- 3 tbsp olive oil
- 1 red onion, diced
- 2 cloves of garlic, sliced
- 50 gm semidried tomato
- 30 gm pitted kalamata olives
- 2 cups stock of your choice
- 3 spring fresh thyme
- Gravy powder
- 200 gm butternut pumpkin, roasted
- Short crust or puff pastry
- Salt to taste
Instructions
- 1 1. Dry the goat cubes with a paper towel.
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This is important to ensure the goat browns properly. Sprinkle the flour evenly over the cubes and toss to coat.- 3
2. Heat the oil on medium-high heat in a pot. Place the meat in the pot, being careful not to overcrowd them or they won’t brown, and fry on all sides until browned. Remove the meat and set aside.
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3. In the same pot, sauté the onion and garlic until translucent and just beginning to caramelize.- 5
4. Add the semi dried tomatoes, olives and thyme, return the meat to the pot and add the stock.- 6
5. Bring it to a boil, reduce heat to low, cover and simmer for 1.5 hour. Use a little gravy powder to thicken the stock, season to taste and allow to cool.- 7
6. Arrange the goat stew and roasted butternut pumpkin in a pie dish and cover with pastry. You can brush with beaten egg if you with.
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7. Bake at 180-200c on the bottom shelf of the oven.- 9
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NoteYou can eat the goat straight after it has been simmered until tender. We all know it taste better the next day though. You can also be as creative as you would like with the vegetable combinations you use in the pie. Have fun!
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