|Preparing A Shepard's Pie with Orange Juice|
Photo by: Lord-Williams
KID PIE OR SHEPARD'S PIE ADAPTED FROM PÉREZ’ VERSION OF NOLA - #48 PASTEL DE CABRITO
1 dough for one pie
1 k goat meat
1 tbsp “fine sauce”
2 tbsp chopped parsley
1 c verjuice or juice from 2 oranges
PREHEAT OVEN TO 425ºF/220ºC
|A Delicious Pie for Giving|
Photo by: Lord-Willliams
Cut the meat into bite size pieces. Mix this with “fine sauce” and parsley. Place this in the pie tin and cover with dough. Make several vent holes in the cover. Bake 20 minutes and remove from oven.
Beat the eggs and mix them with the juice. Carefully pour the egg mixture through the vent holes to moisten the meat. Return to oven. 
Pérez indicated that the pie will be done after reciting the Lord’s Prayer three times. When the Spanish Medieval Chef made this recipe it took over 20 minutes.
When the pie is done give it to him. It can be served with peach sauce. See blog titled durazno published January 22, 2014.
 When this recipe was being prepared there was no goat meat to be found in the market. Beef was used instead.
 Josef Lladonosa in his publication La Cocina Medieval, 1984, p. 71 relates that “Fine Sauce” consists of 2.5 gr ginger, 5 gr cinnamon, 3.5 gr white pepper, 3.5 gr cloves, 0.750 gr mace, 0.750 gr nutmeg and 5 gr saffron.
 It would be simpler to add these ingredients to the meat before putting into the pie shell. Adding them half way through is compicated as one needs several vent holes in the pie to accept this liquid. The outcome is not a pretty presentation. Ground almonds were used to cover the ugly irregularities incurred by this process.