Goat shepherd’s pie

Ingredients

For the filling

• 700 g kid goat leg
• 2 tablespoons olive oil
• 1 medium red onion (150 g)
• 2 medium carrots (200 g)
• 30 ml chicken beef or vegetable stock
• 240 ml red wine
• 2 medium tomatoes (240 g)
• 5 g celery leaves
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon olive oil

For the mash

• 1 kg white potatoes
• 1500 ml water
• 1 teaspoon salt
• 42 g butter
• 120 ml milk
• 100 g cheddar
• 1 egg yolk
• 1/8 teaspoon nutmeg

Preparation

1. Peel and finely chop the onion. Trim the membranes from the meat, pat it dry with paper towels and mince it in a meat grinder or food processor. 2. Heat 2 tablespoons olive oil in a frying pan and cook the onion for 2 minutes, until translucent. 3. Finely grate the carrots, add them to the pan with 30 ml stock and cook for 3 minutes. 4. Add the minced meat and cook over high heat for 10 minutes, stirring until it breaks up and is lightly browned. 5. Pour in 240 ml red wine and cook over high heat for 12 minutes, until the liquid has reduced but the filling is still juicy. 6. Peel and dice the tomatoes and add them to the pan with the chopped celery leaves, thyme, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook for another 3 minutes. 7. Grease an ovenproof dish with 1 teaspoon olive oil and spread the filling in it. Peel the potatoes, cut them into quarters and boil them in 1500 ml water with 1 teaspoon salt for 18 minutes, until easily pierced with a fork. 8. Drain the potatoes. Warm the milk over low heat for 2 minutes, until hot but not boiling. 9. Mash the potatoes with the butter, then gradually stir in the warm milk until you have a fluffy mash. Add the grated cheddar, egg yolk, nutmeg and 1/4 teaspoon salt, then mix until combined. 10. Spoon the mash over the filling, spreading it into an even layer. Bake for 20 minutes at 170 °C, until the top of the mash is golden. Serve warm.