Spiced Duck Shepherd's Pie with Root Vegetable Mash

This comforting shepherd's pie elevates the classic with rich, tender duck meat simmered in aromatic spices and topped with a creamy, vibrant root vegetable mash.

Cooking time: 55 min · Difficulty: Medium · Servings: 2 · Cuisine: British · Category: Main Course

Ingredients

• 200 grams Duck confit legs (cooked, shredded)
• 1 tablespoon Olive oil
• 1 (50 grams) Shallot, finely diced
• 2 cloves Garlic, minced
• 50 grams Carrot, finely diced
• 50 grams Celery, finely diced
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Smoked paprika
• 1 tablespoon Tomato paste
• 60 ml Red wine (dry)
• 120 ml Chicken or duck stock
• 0.5 teaspoon Fresh thyme leaves
• 50 grams Frozen peas
• 250 grams Russet potatoes, peeled and quartered
• 100 grams Parsnips, peeled and chopped
• 30 grams Butter (unsalted)
• 60 ml Milk (whole)
• to taste Salt
• to taste Black pepper
• 1 tablespoon Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 190°C (375°F) and prepare a small oven-safe dish or two individual ramekins.
2. Place the peeled and quartered potatoes and chopped parsnips into a medium saucepan, cover with cold salted water, and bring to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are fork-tender.
4. While the root vegetables are cooking, heat olive oil in a medium skillet over medium heat for 2 minutes, until shimmering.
5. Add the finely diced shallot, carrot, and celery to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika, cooking for 1 minute until fragrant.
7. Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly, allowing it to deepen in color.
8. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan, and cook for 3-4 minutes until the liquid has almost completely reduced.
9. Stir in the chicken or duck stock and fresh thyme, then bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
10. Add the shredded duck confit to the sauce, mixing well to combine, and stir in the frozen peas.
11. Season the duck mixture with salt and black pepper to taste, then remove from heat and set aside.
12. Once the potatoes and parsnips are tender, drain them thoroughly and return them to the hot saucepan.
13. Add the butter and milk to the vegetables, then mash them with a potato masher until smooth and creamy.
14. Season the root vegetable mash with salt and black pepper to your preference, ensuring a balanced flavor.
15. Spoon the spiced duck filling evenly into your prepared oven-safe dish or ramekins.
16. Carefully top the duck filling with the root vegetable mash, spreading it evenly and creating decorative peaks with a fork, if desired.
17. Bake the shepherd's pie in the preheated oven for 15-20 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
18. Allow the pie to rest for 5 minutes before serving, then garnish with fresh chopped parsley for a vibrant finish.

Nutrition (per serving)

Calories: 680 · Protein: 38g · Carbs: 55g · Saturated fat: 20g · Unsaturated fat: 30g · Fiber: 8g · Sugars: 10g · Sodium: 750mg

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