CHEVON PIE

This is my take on Shepherd's Pie, but as my father will quickly point out, Shepherd's Pie is made with Mutton, not Chevon.

1 pound ground chevon (goat meat)
1 small onion
8 oz mushrooms-chopped

3 T butter
3 T flour
1-1/2 C milk
2 T sugar
1/2 t salt
1/4 t nutmeg

2 C broccoli flowerets (our favorite)
or 1 C frozen peas & 1 C frozen corn
or 2 C canned green beans

2-3 lb potatoes
1/4 C milk
1/4 C butter
1/2 C grated cheddar cheese-optional (goat of course!)

Peel and cube the potatoes, then steam until tender. Mash the potatoes with the 1/4 C milk and 1/4 C butter, mashing until smooth. Salt to taste.

In a cast iron skillet, saute mushroom and onion until the onion is translucent. Place in bowl and set aside.

In the same skillet, cook the chevon until the chevon is no longer pink. Drain the grease if there is any, and mix the meat with the mushrooms and onions.

Meanwhile, in a saucepan melt the 3 T butter and stir in the flour, sugar, salt and nutmeg. Add the 1 C milk all at once and cook and stir until thickened.

Combine the milk gravey with the chevon mixture and place in the bottom of a casserole dish. Layer the vegetables on top of the chevon mixtuer. Cover all with the mashed potatoes, spreading them out to the edges of the dish. Top the potatoes with the grated cheese.

Bake in a 350° oven for 15-20 minutes.