Duck confit shepherd’s pie

Ingredients

Mashed potatoes:

• 700 g potatoes
• 50 ml milk
• 60 g butter
• salt
• pepper
• nutmeg

Filling:

• 4 duck confit legs
• 1 onion
• 1 carrot
• 1 garlic clove

Materials

• Potato masher (optional)
• Glass jars (for presentation)

Preparation

• Mashed potatoes:
  Peel and roughly chop the potatoes. Cook them in boiling salted water for 20 minutes.
• Once cooked, place the potatoes in a bowl. Quickly mash them with a potato masher or potato ricer. Add the hot milk and butter, season with salt and pepper, and add a touch of ground nutmeg.
  
• Mash again, or, if you used a potato ricer in the previous step, mix well. Keep warm.
• Filling:
  Remove the meat from the duck confit legs, discarding the skin and bones.
  Finely chop the onion and garlic, and cut the carrot into small dice.
  
• Put all the ingredients in a hot pan and sauté for 5 minutes. If the filling sticks too much, add a little duck fat.
• Grease a baking dish and add the filling, then cover it with mashed potatoes. Bake for 5 minutes at 180°C (350°F).
  You can also make individual portions in glass jars or using pastry cutters.
  
• And there you have it—your duck confit shepherd’s pie is ready!

Observations

Butter in the mash: you can replace it with duck fat.

Cookware

Questions

Photos of members who cooked this recipe