On today’s Pies and Puds, Paul visits Preston to test his taste of the Mediterranean goat meat recipe on the locals.

Goat meat is popular in many parts of the world, but although it is available in the UK, it is not as popular as other meats.

Paul’s goat meat samples got a big thumbs up from the public in Preston and that led the master baker to pay a visit to a farm in Lancaster that is one of the few farms in the UK that farm goats for their meat rather than their milk.

After sampling some of the goat meat products cooked by the farmer, Paul was inspired to cook up is own goat delight. He invites the goat farmer back to his kitchen were the master baker made his goat herders pie.

Paul makes his pie with celery, onions, garlic, butternutsquash and anchovy. He cooks them together for a few minutes then set aside to prepare the goats meat.

He fries the goat meat in onions, olives, flour, rosemary, then added stock and a good red wine. He then adds the vegetables he prepared earlier to the pan and cooked until the wine was reduced.

Paul then prepares mash potatoes with goats cheese and once the meat was cooked, he removed it from the pan, transferred to a baking tray and the mash placed on top.

The pie is baked in the oven 190 degrees for 35 minutes.