This take on shepherds pie pairs jerk spices with a sweet potato topping, the sweet and the spices work so well together. The goat shoulder gives an earthy hit marrying all the flavours together in this dish. One of my favourite goat dishes to date.

Meat base
1 onion chopped
1 medium carrot diced
1 stick celery diced
400g goat shoulder minced
5g ground cinnamon
5g ground all spice berries
10g freshly chopped thyme leaves
2 red chillies finely chopped
2g madame jeanette powder
1 bay leaf
2 cloves garlic finely chopped
2g ground nutmeg
50ml chicken stock
1 heaped teaspoon cornflour mixed with a small amount of water 
Salt and pepper to season
oil for frying

Sauté the onion, celery and carrot on a low heat until soft in half the oil, add the spices and herbs and cook for a further 5 minutes
Remove the veg from the pan 
On a medium heat cook the mince mix until brown in the rest of the oil
Place all the veg back in the pan with the mince, add the stock and simmer for 20 mins
Thicken the sauce with the cornflour, stir well to avoid lumps
Season to taste
Place in a deep casserole dish and allow to cool
If cooking on the BBQ then place the ingredients in a cast iron skillet or a dish that is suited to BBQ cooking

Mash topping
500g boiled sweet potatoes (I put these through a ricer to get a smooth consistency)
50g butter melted
Salt and pepper to season

Mix all the ingredients together until you get a smooth mash, season to taste

To finish the pie
Top the meat sauce with the mash
Place into a hot oven at 180c fan, 190c normal for 30 mins
If cooking on the BBQ then set up for indirect cooking and cook at 180c for 30 minutes