A hearty meal that will satisfy the family.
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.
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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe by Sam Burke from Meat and Livestock Australia, for aussiegoat.com.au
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