I thought a meat pie sounded really good. What is better than pastry, savory gravy and beef together with winter vegetables? I put herbs and spices in my pastry crust when making a meat pie or pasty. This addition really makes for a tasty crust. I thought, perhaps I would try my hand at making a Steak and Kidney Pie. I went to the store and…no kidney! Just as well however, being the culinary rebel that I am, I like to put my own twist on classic cuisine. As so often happens when creating my dishes, I come up with the name, and then the inspiration for the ingredients and then the recipe will pop into my head. Since some of my clients would have a little trouble stomaching a dish containing “kidney”. I thought hmmmmm……Steak and “you have to be kidding me pie”. This brought to mind “baby goat” and my newest dish was conceived. Now all I needed was some tender, young, goat meat. I went to two supermarkets in Spokane and no goat meat. Not even lamb as a substitute. I decided to drive to a specialty meat market several miles away. I was told by the butcher they no longer carry goat meat. Several years back, goat was put on Washington State’s exotic animal list. Now meat markets are required to have a special permit to buy and butcher goat. What? Goat is not exactly on the endangered species list! He told me I would have to find a farmer who raises goats. Well, that would be way too much trouble, so I bought some tender, young lamb from him. My meat pie turned out great! The next time I make it, I will most likely be in Montana where it will be called “Steak and I am kidding Ewe Pie”.
Steak and You Have To Be “Kidding” Me Pie