Lamb Pot Pie with Stuffing Crust

Bourbon Honey Sour

2 parts Bourbon
1 part honey
1/2 part lemon juice
lemon peel for garnish

  1. Shake well, serve in rocks glass with ice and garnish with lemon peel.

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Lamb Pot Pie with Stuffing Crust

2 pounds ground lamb, beef or chicken
2 onions, diced
1 small bag carrot nubs, cut in half
2 tablespoons minced ginger
5 ribs celery, small dice
2 potatoes, 1/2 inch dice
1 small bag frozen peas
1 teaspoon Italian seasoning or the alike
1 teaspoon paprika
2 tablespoons soy sauce
2 tablespoons butter
4 heaping tablespoons all-purpose flour
1 quart chicken stock
Oil to cook
Kosher salt and freshly ground black pepper to taste
1 box of your favorite stuffing mix

  1. Turn on oven to high broil.

  2. In a large casserole on medium heat, coat lightly with oil and sear seasoned lamb, breaking up, until cooked through, about 5 minutes. Transfer to a large bowl.

  3. In the same pot, add onions, carrots, ginger, celery and potatoes. Season and cook for 8 minutes.

  4. Add in peas and transfer to lamb bowl. In same pot, add butter and melt, whisk in flour and cook until lightly tan, about 3-4 minutes.

  5. Add Italian seasoning, paprika, soy sauce and slowly whisk in 3/4 of the chicken stock. Season and check for taste. If it’s too thick, add the rest of the stock. Combine with the mixture and transfer to a baking dish.

  6. Meanwhile, make the stuffing according to the box.

  7. Top the baking dish with cooked stuffing, and broil until golden brown and delicious. Let stand for 5 minutes and serve. (Suggested beverage pairing- chilled red wine will work great).

The Restaurant Strong Fund: to provide as many $1,000 grants to unemployed restaurant workers as possible to qualifying grantees to provide the funds they need for rent, food, electricity etc. But we need YOUR HELP. Using the link below, please donate what you are able to: www.restaurantstrong.org. If you are an industry member, use the link as well to apply for the grant.

The Lee Initiative: teams of chefs are offering help for those in dire need of food and supplies. Beginning 3/30, daily from 305 until supplies last, Blue Dragon will pack hundreds of to-go dinners that unemployed restaurant workers can come pick up to take home. They will also have supplies on hand for those in need: diapers, wipes, baby food, non-perishable canned foods and cereals, toilet paper when available, paper towels, aspirin, and ibuprofen. Blue Dragon will continue to offer this until they can no longer financially support it. If you are able to donate food, supplies such as the above including face masks or gloves, and/or money to get supplies- please contact Chef Tsai’s Communications Director, Rebecca Noren at rnoren@ming.com. You can also donate directly to help keep funding it below or fulfill items on the Amazon wishlist below.

Link to donations: Note- please choose Boston when you select a city to donate
Link to Amazon Wishlist

Family Reach: https://familyreach.org

Ming Tsai