Goat and Beef Oh My Pie

As I’ve previously mentioned, my friend Suzette wanted a pie party for her going away fiesta. I daydreamed about what to make and then she tossed me a curve ball: how about savory since I don’t have much of a sweet tooth? I refigured my daydreaming. She requested something with meat, preferably lamb. I went over to the coop here and filled up my basket before (always a mistake) I went to the meat department just to find out they don’t usually carry lamb. But they DO carry goat. Yes, goat. So I made a goat and beef pie and it was dang tasty. Not just tasty for gluten free.

I only had part of the day off that day, I was making 4 other pies that afternoon, and it was right off the tail of Thanksgiving feast, I decided NOT to experiment in the crust: I used Pamela’s GF pie mix. I like this one for savory things as it rolls out well, you have the option of adding sugar, and I like that it’s basically just a mix of flours. As I’ve mentioned before, when it comes to GF, a “mix” doesn’t always mean a cop-out, so don’t go crazy or beat yourself up if you reach for a mix of flours.

Beef and Goat Pie
Pamela’s Gluten Free pie crust
1 small onion, chopped
3 cloves garlic, minced
1 carrot
1 parsnip
1 small potato
1 1/2 pounds ground beef and goat (I did 1 pound goat, 1/2 pound beef)
1 Tablespoon soy sauce
1 1/2 cups red wine
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 cup peas, fresh or frozen
4 Tablespoons cornstarch
2 Tablespoons butter (optional)

2 Tablespoons almond milk plus 1 egg

Follow baking instructions for Pamela’s Gluten Free Pie Crust. I used earthspread and shortening. Bake the bottom crust until just lightly browned.

Chop the onion into small chunks. Cut the potato, parsnip, and carrot in small cubes. Saute the onion until just translucent. Add the garlic and saute another 2-3 minutes over low heat. Add the potato and saute for 5 minutes, then the carrot and parsnip until all the vegetables are tender (but not mushy).

Add the ground meat to the vegetables and add 1/4 cup water (if it’s frozen). Cover and let simmer for about 10 minutes, stirring and breaking up the meat every so often.

Increase heat to medium. Add a pinch of salt, the soy sauce (wheat-free tamari), and let the meat get a little browned. Add the wine and simmer for 10-15 minutes. Add the spices and simmer over medium heat until the wine is reduced by about 1/4-1/2.

Preheat oven to 375. Add the peas. Then add the cornstarch, mixing thoroughly after each tablespoon. Add the 2 tablespoons of earth spread butter and mix well. Taste for salt and pepper. Pour the mixture into the pre-baked bottom crust. Roll out the top layer of dough and crimp the top into the bottom layer. Whisk together the milk and egg and brush the pie crust WELL. Score the top of the crust.

Bake for about 25-30 minutes or until the top crust is slightly browned.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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6 Responses to Goat and Beef Oh My Pie

  1. Susan says:

    This sounds delicious! I love the addition of the goat, I’m sure it makes the meat taste extra rich and earthy.

    • Salts Kitchen says:

      Thanks, it was delicious! The goat was much more tender than I expected and the earthy flavor really make the dish. I hope you try it out.
      Rebecca

  2. Adam says:

    I myself just ate a chicken and mushroom pie in London and I have to say that savory pies hold a special place in my heart. I bet yours was better. But try putting a little kidney in there next time.

    • Salts Kitchen says:

      Yum. A little kidney pie? I don’t know about that, but I do want to make Grandma’s chopped liver soon. I have the meat grinder and everything.

  3. Ralph says:

    I love goat. Make some, and I’ll be over next week.

  4. Pingback: February is National Pie Month - Field and Feast

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