We are huge fans of the Goat Pie Guy’s pies. The pies often sell out at the markets, so you need to get there early or you can buy them directly at their Deagon shop.
Mick Hobson is the chef behind the first pie shop in Australia to serve beer on tap. The shop has a casual décor with two long tables and bench seats out the front.
The pie flavours are listed on the blackboard. The week we visited there was a choice of the Deluxe, the Himalayan and the Grecian. I enjoyed my Deluxe packed with leeks, honey, onions, thyme, comfit garlic and balsamic reduction.
My dining companion ordered the Himalayan, which was a mild fragrant Nepalese curry with spices of cumin, coriander, ginger and chilli. He commented that his hot chips with truffle salt were super good.
The goat is slow braised for 6 hours and results in tender chunks. The meat comes directly from the Booma Boer Goats farm in Dorrigo, New South Wales. The sauce is just right and creates a multidimensional flavour. I can’t fault the pastry. The pies are served at the perfect temperature so that you can eat them straight away and they are still hot at the end.
The fridge is packed with cold drinks, or you can have a craft beer on tap like the local All Inn Brewing. I matched my pie with a Cloudy Apple Hills Cider.
The Deagon shop seems to be a popular hangout for guys. This could be the perfect place to take the men in your life. You can’t go wrong with a good chunky meat pie, beer and chips for a weekend lunch.
You can also have your pie (hot or cold) to takeaway.
The Goat Pie Guy can be found at Shop 1, 97 Braun Street, Deagon and at the Jan Power’s markets on the weekend.