Nanna’s herd pie

Like shepherd's pie? You'll love Nanna's herd pie, using goat mince instead of traditional lamb, but still with that cheesy golden potato topping.

Credit: SBS Food

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 100 g butter
• 500 g minced goat
• 1 L chicken stock
• 1 large carrot, grated
• 1 large onion, grated
• ½ bunch thyme
• 2 tsp flour blended with 60 ml water
• ½ tsp pepper
• 2 tomatoes, sliced
• mashed potato, to top
• grated cheese, to sprinkle

Instructions

Preheat oven to 190°C.

Melt butter in a frying pan. Fry goat until browned (in batches if necessary). Add stock and simmer for about 15 minutes, or until stock has reduced by 90 per cent.

Add carrot, onion, thyme, flour, pepper and salt to season. Simmer for 5 minutes, or until thickened.

Place mixture in an ovenproof dish. Cover with tomato slices. Top with mashed potato and sprinkle with grated cheese.

Bake for about 10 minutes, or until potato is golden brown.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.