adapted from the Fannie Farmer Cookbook
Though this dish is traditionally prepared with lamb, it is a good way to use up leftover roasted goat meat.
Ingredients:
3 cups chopped cooked goat meat
1 clove garlic, peeled
1 medium onion
1 tsp rosemary, crumbled
4 tbsp butter
2 tbsp flour
3/4 cup broth
salt
freshly ground pepper
4 medium potatoes, cooked and mashed (about 3 cups)
Preheat oven to 375° F.
Combine meat, garlic, onion and rosemary. Chop until fine in a food processor. Melt butter in skillet and stir in flour. Cook for a few minutes until smooth and blended. Slowly add broth. Stir and cook until gravy is thickened, cooking at least 5 minutes to get rid of raw flour taste. Add meat mixture, stir to blend, and add salt & pepper to taste. Spoon into 1-1/2 quart casserole or deep pie dish. Spread the mashed potatoes on top and cover evenly to edge of casserole. Make a criss-cross design with at fork. Bake for 35-40 minutes or until meat is bubbling hot and potatoes are browned.