1-2 lb of goat meat cut into 1-inch cubes
1/2 lb sliced mushrooms
1 shallot or small, sweet onion chopped fine
1/2 lb package of baby carrots
1 cup beef broth
Pie dough for top and bottom of 9 or 10 inch pie pan
Seasoned flour to coat goat cubes
1 clove garlic, chopped fine
6 red potatoes, cut in half
1 cup frozen peas (optional)
1 bottle of stout or Guinness (12 oz)
In a deep skillet, lightly brown floured goat cubes in 1-2 tablespoons of olive or canola oil. When browned, remove and set aside. Add garlic, onion, and mushrooms to the pan and cook over low heat until softened, approximately 6-8 minutes. (Add more oil to the pan if necessary to keep the mixture from sticking.) Return meat to the pan and add remaining vegetables, beef broth, and stout. Simmer for 30 minutes until all vegetables are cooked. Correct seasonings as necessary. Roll out pie crust and place bottom crust in pan; pour in filling and top with remaining crust. Make 3 or 4 slits in the pie to allow steam to escape while cooking. (You can cover the pie pan with foil and freeze it for later use; thaw before baking.) Bake at 375 degrees until the top crust is golden brown.