• 1 package frozen pastry puff
  • 1 pound ground chuck
  • 1 cup red onion, chopped
  • 2 teaspoon garlic, minced
  • 2 teaspoon Madison?s Ridgeview Farm?s fresh thyme
  • 1 cup Madison?s Ridgeview Farm?s shiitake mushrooms, sliced
  • 2 eggs
  • 1 can cream of mushroom soup
  • 5 ounces Caprine Estates plain chevre
  • 3 cups Madison?s Ridgeview Farm?s Fingerling Potatoes
  • 1 pint Caprine Estates goat milk
  • 2 teaspoons Madison?s Ridgeview Farm?s fresh chives, chopped
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 egg white, slightly beaten



Roll out both sheets of puff pastry so that they will line an 11-inch round pan. Place 1 sheet in pan and let edges hang over pan. You will use them to help seal top sheet. Heat oven to 375ºF. In large non-stick skillet, cook ground chuck over medium heat until browned and thoroughly cooked. Drain grease; add onions, garlic, mushrooms, and thyme to chuck. Cook for a little longer to soften onion and heat mushrooms. Cut potatoes. Put into a pan of salted water and boil until soft. Drain. Add 1 cup goat milk, fresh chives, salt, and butter. Mash all ingredients together to make bottom of pie. Add mashed potatoes over pastry in pan. Take eggs, chevre, and soup; mix. Add chuck mixture; stir well. Pour mixture over top of mashed potatoes. Add second sheet of rolled-out puff pastry and seal top with bottom together. Cut small holes in top and bake for 35 to 40 minutes. Cover edges of pan with foil strips after 15 to 20 minutes to prevent excessive browning. After 20 minutes, brush with egg white; cook until golden brown. Cool 10 minutes before serving.