Goose Pie
A shepherd's pie made with leftovers from roast goose
Servings 4
Ingredients
Mashed Potato Topping
- 1 ½ pounds russet potatoes
- ¼ cup cream or half-and-half
- 2 ounces butter
- salt - to taste
- pepper - to taste
- 1 egg yolk
Goose Meat Filling
- 1½ pounds goose meat
- 3 tablespoons vegetable oil
- 1 medium onion - chopped
- 2 carrots - diced
- 3 cloves garlic - minced
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can chicken broth - 14.5-ounce can
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 1 can peas - 15-ounce can, drained
- 1 can corn - 15-ounce can, drained
Instructions
Mashed Potato Topping
- Peel the potatoes and dice into half-inch pieces.
- Using a medium saucepan, add the potatoes and cover them with cool water.
- Bring the potatoes to a boil and then simmer about 10 o 15 minutes, until they are soft (Prepare the meat filling while the potatoes are cooking).
- Using a small microwave-safe bowl, add the cream and butter and warm them in a microwave (or mee-crow-wave-ee) - about 30-seconds to a minute depending on the microwave.
- Drain the potatoes with a colander.
- Using the saucepan, mash the potatoes, then add the cream-butter mixture along with salt and pepper (to-taste) and mash until the cream-butter is mixed in and the potatoes are smooth.
- Add the egg yolk and mix until it is combined with the potatoes.
Goose Meat Filling
- Pre-heat your oven to 400 °F.
- Using a meat grinder, grind the leftover cooked goose into a coarse mince.
- Using a medium Dutch oven (or other deep, oven-proof pan), heat the vegetable oil.
- Add the onions and carrots and sauté them in the oil over medium heat until the onions soften (3 to 5-minutes).
- Add the garlic and simmer for another minute or two.
- Add the goose and salt and pepper to taste. Cook for about 5 minutes, until the mixture is heated through (your goose has already been cooked). Add salt and pepper to taste.
- Sprinkle the meat mixture with flour, mix it in to coat the meat and cook for another minute or two.
- Add half of the chicken broth and give it a stir. Then add the tomato paste, Worcestershire sauce, thyme and rosemary. Stir the mixture to combine. If it looks too dry, add more chicken broth.
- Bring the meat mixture to a boil, then reduce the heat and simmer for about 10 minutes. If it looks to dry, add more chicken broth. Let it simmer if there is too much liquid.
- Mix in the corn and peas and turn off the heat.
Assemble and Bake
- Spread the mixture evenly over the bottom of the Dutch oven.
- Top the meat mixture with an even layer of mashed potatoes. It helps to start around the edges and work into the center.
- Place the Dutch oven in the 400 °F oven and bake for about 25 or 30 minutes. The potatoes should begin to brown on top.
- Cool for 15 or 10 minutes and serve.
Notes
For the tomato paste, use the European stuff that comes from a tube instead of canned.
Substitute fresh or frozen corn and/or peas if you wish.