A hearty meal that will satisfy the family.


  • 60ml (¼ cup) olive oil

  • 2 onions, finely chopped

  • 6 garlic cloves, crushed

  • 1 carrot, finely chopped

  • 2 celery stalks, finely chopped

  • 850g goat leg, diced

  • 2 tbsp plain flour

  • 250ml (1 cup) red wine

  • 250ml beef gravy

  • 100g mushrooms, divided into 4 cubes

  • 2 large tomatoes, peeled, chopped

  • 3 tsp rosemary leaves, chopped

  • Tomato sauce or relish, to serve

  • 1 sheet frozen ready-rolled puff pastry, partially thawed

  • 1 egg, lightly beaten


  • 1.

    Heat 2 tbsp olive oil in a large, heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until quite soft. Add garlic, carrots and celery, and cook for a further 4 minutes or until softened. Remove the ingredients and reserve the pan.

  • 2.

    Dust goat with the flour. Add remaining 1 tbsp oil to the reserved pan over high heat and cook goat, in 2 batches, for 4 minutes or until starting to brown on all sides. Return goat and vegetables to the pan with wine and tomatoes, and bring to the boil, stirring constantly.

  • 3.

    Add 2 tsp rosemary, 250ml beef gravy and season with salt and pepper. Cover, reduce heat to low and simmer for 2 hours or until the meat is tender. Add more water if necessary. Set aside to cool to avoid the filling seeping through the pastry.


Recipe by Sam Burke from Meat and Livestock Australia, for

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