Craig and Shaun Mcanuff served up a tasty curry goat Shepherd’s pie on Sunday Brunch.

The ingredients are: 1kg Curry goat, 2 tbsp. Caribbean curry powder, ½ tsp fresh ginger chopped, 1 tsp. sea salt, 1 tbsp. Coarse black pepper, 1 tsp. ground pimento / all spice, 1tsp. dried thyme, 2 tbsp. vegetable oil, 1 medium onion diced, 4 garlic cloves chopped, 250ml chicken stock, 125ml water, 6 fresh thyme sprigs, 1 scotch bonnet pepper and 2 carrots peeled and chopped.

For the potato topping: 6-8 floury potatoes peeled and cut into chunks, 125ml Coconut milk, 1 tsp sea salt, 1 tsp black pepper, 1 tsp mixed herbs, 2 eggs, Parmesan cheese and Grated cheddar cheese.

See recipes by the Craig and Shaun in the book titled: Original Flava: Caribbean Recipes from Home available from Amazon now.