For dinner tonight, I made Shepherd’s Pie with Lamb from the Cleanse Sample Meal Plan. However, I made a couple of substitutions to better utilize my leftovers from Christmas. Instead of making the roasted cauliflower top layer, I used leftover mashed potatoes. For the meat filling I substituted goose stock for the chicken stock. The addition of potatoes kept it from being a truly Clean meal. However, it was still pretty darn good and was a great way to use up leftover mashed potatoes. Unfortunately I forgot to take a picture until I dished it out. It looks much nicer coming out of the oven.
I roasted my first goose for Christmas this year. Since there are only two of us, I had quite a bit of leftover goose. For lunch today I made Harissa T. Goose with Crispy Goose Skin. Here’s my recipe:
Harissa T. Goose
- 1 T. soy sauce
- 1 T. harissa
- 1 T. peanut oil
- 12 oz. cooked goose, cut into bite-size pieces
- 2 handfuls spinach
- 1 T. water
- 1 T. sesame seeds
- 1 T. crispy goose skin, crumbled
Whisk the soy sauce, harissa, and peanut oil together in a small bowl. Heat in a skillet over medium heat. Add the goose and stir to coat. Add the spinach and water. Cover and steam for five minutes. Remove the cover and add the sesame seeds. Stir until the spinach is wilted and the ingredients are evenly distributed, about one minute. Sprinkle the crumbled goose skin on top and serve.
Crispy Goose Skin
- Goose skin from roasted goose
- 1-2 t. goose fat
- Chile powder
Cut the goose skin into 1 in. strips. Heat the oil in a small skillet over medium heat. Add the goose skin and cook until golden and crispy, 2-3 minutes per side. Place the goose skin on a plate covered with paper towels to drain. Season with chile powder and salt to taste. Enjoy!