Goji Berry, Red Date, and Lamb Shepards Pie
A blood and energy replenishing recipe post partum or post surgery. Lamb, goji berries, and red dates are all TCM medicinals used to build the blood, tonic for the kidneys and liver, and to build energy. Chile peppers move the blood. Mushrooms treat the liver. Potatoes treat the digestion. All the other ingredients form a nourishing and balanced meal around these central ingredients.
Total Steps
11
Ingredients
20
Tools Needed
12
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http://www.michellesrecipeplace.com/node/85Ingredients
- 1 pound ground lamb
- 1/2 pound ground beef
- 3 cloves fresh garlic
- 1 large Vidalia onion
- 3 large carrots
- 1 large tomato
- 1 green pepper
- 2 cup green peas
- 2 cup chopped baby bella mushrooms
- 6 medium sized Idaho russet potatoes
- butter
- whole milk
- grey coarse sea salt
- fresh cracked black pepper
- 1 cup beef stock
- 7 ounce aged cheddar cheese
- 1-2 Thai bird chiles(optional)
- 1 cup Gou Qi Zi (goji berries)
- 1 cup Da Zao (red dates)
- 1-2 tablespoons olive oil(optional)
Instructions
Step 1
Peel and chop potatoes into large chunks. Mince garlic cloves, coarsely chop onion, chop green pepper into 1 cm cubes, chop tomato into small squares, peel and chop carrots into little squares (or larger chunks if preferred). In parallel, boil salted water for potatoes. Pre-boil green peas for 10 minutes, then strain and set aside.
Step 2
If using dried goji berries and red dates, rehydrate them in water for at least one hour, then strain. Cut red dates in half, de-pit, then finely chop both goji berries and red dates.
Step 3
Heat 1-2 tablespoons of olive oil (or other cooking oil) in a pan over medium heat. Add minced garlic and sauté until it starts to cook. Add the chopped onions, reduce heat to low, and cook until translucent. Add 1-2 chopped Thai bird chiles (if desired). Stir in the chopped goji berries and red dates, cooking for a few more minutes until onions soften and flavors meld. Add the chopped carrots and green peas, continuing to cook (add more oil if sticking). Add the chopped green pepper. Season with salt and pepper to taste (recommended: 2 teaspoons salt and 1 teaspoon pepper to start).
Step 4
Add ground beef and lamb to the pan with the vegetable base. Mince the meat with a spatula and stir frequently until browned and cooked with the vegetables. Add the chopped tomato and stir. Pour in 1 cup of beef stock. Continue stirring and cooking on the pan for a total of 25 minutes, allowing the liquid to reduce slightly (add more stock if needed to maintain moisture, not soupy). Season with more salt and pepper to taste.
Step 5
While the base is cooking, strain the boiled potatoes, reserving a little cooking liquid. Add butter, salt, pepper, and milk to the potatoes, then mash until smooth. Set aside.
Step 6
Once the base is cooked and seasoned to your liking, stir in the chopped mushrooms until just cooked. Remove from heat and let cool.
Step 7
Divide the meat and vegetable base evenly into two medium-sized baking pans or one large baking pan. Spread the mashed potatoes evenly over the base, smoothing the top with a fork.
Step 8
Pre-heat oven to 400 degrees Fahrenheit.
Step 9
Grate aged cheddar cheese over the mashed potatoes into a thin layer.
Step 10
Bake in the preheated oven for 20 minutes. For the last 3-5 minutes, broil to brown the cheese topping, watching carefully to prevent burning. Remove when cheese is golden brown.
Step 11
Let it cool for 10 minutes and enjoy!