You probably haven’t tried this Irish meat before. But it makes for a tender, flavourful pie

I normally use chicken or beef for my pies, but I decided to go with goat, because Irish goat meat is a local product that I love. Goat meat can be braised to great effect and holds beautiful flavours. If you are looking for a different meat to try in your pies, goat meat is a lean, tender and flavourful option. Penny Green has been breeding Boer goats at Four Mile House, Co Roscommon, since the late 1990s. The goats can run around in 12 acres of semi-bog land, and are mostly naturally fed.

Serving this with cauliflower cheese is a classic combination. Goat’s cheese is common in Irish cuisine, and Leitrim Hill goat’s cheese really stands out in terms of flavour. I am using it to make the cheese sauce.

Daniel Willimont is head chef at Kilronan Castle in Co Roscommon

Roscommon goat’s meat pie with Leitrim Hill goat’s cheese cauliflower

Serves 2

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Ingredients

For the pastry:
225g plain flour
100g butter diced
1 egg yolk

For the pie filling:
160-200g Roscommon goat's meat (could be substituted with lamb)
Half a banana shallot
1 garlic clove
1 stick of fresh rosemary
1 litre of water (you may need to add a little more)
850ml of Guinness (or a rich IPA)
20g flour and 20g butter for the roux

For the cauliflower cheese:
1 cauliflower
120ml cream
80g Leitrim Hill goat's cheese
10g Dijon mustard
Black pepper and sea salt to season
20g flour and 20g butter for the roux

Method

1 Make the pastry in advance. Mix the butter and flour till they form a crumble, add the egg yolk and work to a pastry. Wrap in cling film and leave it in the fridge to firm up. It will also make it easier to roll.

2 Dice the shallot, rosemary and garlic. Sweat it gently in a heavy-based pan, then add the goat's meat and cook till the meat has a nice colour.

3 Add the litre of water till it covers the mix completely and cook slowly for 30-40 minutes, till the meat becomes soft and the liquid reduces, then add the alcohol and reduce further. Once you have a pie-style mixture, melt 20g of butter and mix with 20g of flour in a bowl then add to your pie mix and cook out until your mixture starts to thicken. Season and set aside.

4 Cook the cauliflower al dente and set it aside in an oven dish that you will later use to bake. To make a roux, melt the butter on low heat, add the flour and mix until it forms a paste, then add the cream a little at a time until it becomes a silky sauce. Add the Dijon mustard and goat's cheese and mix until blended. Coat the cauliflower with the cheese sauce, season and set aside ready to cook at the same time as the pie.

5 To finish, place the meat in a pie dish. The pie dish can range from 10cm to 12cm wide; a heavy cast iron would suit best for baking. Roll out the pastry to 3-5mm thick and cover the pie. Make a small hole on in the middle either with a small ring cutter or a knife, so the steam can release.

6 Cook both the pie and cauliflower cheese at 180 degrees for 15-20 minutes.

Kitchen Cabinet is a series of recipes for Food Month at The Irish Times from chefs who are members of Euro-Toques Ireland, in support of Ireland's food producers. #ChefsMeetProducers