The long version of the recipe:
These cute little pot-pies are goat, rather than beef. Trust me- if you like game, and make this recipe, you will love it.
2 things make this recipe great:
2 things make this recipe great:
1) If you open the meat as much as possible, and try to
get as much of the connective tissue/silver skin out/off of it as you can, it will taste MUCH less "gamey". (Some people don't know that it is goat!)
2) The seasoning.
Get our Crust recipe HERE!
Get the Lamb/Goat recipe from Mike, at his blog: over HERE!
Changes that the McKees made the first time:
Cooked 45 minutes in an "instapot"
2lb of Goat Shoulder,
4 sprigs of rosemary, (left whole)
dry thyme, (we used dry leaves 6 generous pinches,
maybe 2 teaspoons?)
1 & 1/2 Tablespoons table salt,
generous shakes of red pepper flakes,
Dry white wine in place of the cooking wine.
Extra wine (in place of some of the
water) added bouillon.
Cooked the onions in bacon grease!
Changes that the McKees made the second time:
Cooked 90 minutes in an "instapot"
4lb of Goat Shoulder,
4 sprigs of rosemary, (stripped off the twigs)
dry thyme, we used dry leaves 6 generous pinches,
maybe 2 teaspoons?
Salt: as called for the the recipe,
Dry white wine in place of the cooking wine,
Beef drippings (from a pot roast) in place of the
water,
Cooked the onions in olive oil & bacon grease!
Turn it into pot-pie:
~Don't cook the veg with the meat: cook the veg on the side (carrots and peas together, and potato in another pot).
~Be careful to get all the bones out of the meat (goat and lamb have very tiny bones).
~The gravy was just all the drippings (4 cups or so) thickened with tapioca starch.
~Mix everything together, and put them in a crust.
~We cut 2 single crusts in quarters (so, 8 pieces total).
~And baked our pot-pies in oven-safe cereal bowls.
~I "glazed" the top crusts with beaten egg. :-)
~Bake in a 375 oven, until the center bubbles.
Turn it into pot-pie:~Don't cook the veg with the meat: cook the veg on the side (carrots and peas together, and potato in another pot).
~Be careful to get all the bones out of the meat (goat and lamb have very tiny bones).
~The gravy was just all the drippings (4 cups or so) thickened with tapioca starch.
~Mix everything together, and put them in a crust.
~We cut 2 single crusts in quarters (so, 8 pieces total).
~And baked our pot-pies in oven-safe cereal bowls.
~I "glazed" the top crusts with beaten egg. :-)
~Bake in a 375 oven, until the center bubbles.
