Duck Cottage Pie
- 1tbsp olive oil
- 1 onion (finely chopped)
- 1 carrot (finely cubed)
- 1 stick celery (chopped)
- 1 clove garlic (crushed)
- 1tbsp fresh thyme leaves (or any green herbs)
- 1tbsp tomato purée
- 1tbsp plain flour
- 75g frozen peas
- 400ml chicken stock, or a mixture of stock and leftover gravy
- 3 vine tomatoes (roughly chopped)
- 300g leftover duck (shredded)
- 3 Maris Piper potatoes (cut into large chunks)
- 25g salted butter
- 1 egg yolk
- 1 medium parsnip (coarsely grated)
Heat the oil in a large pan, add the onion, carrot, celery and garlic. Fry over a medium- low heat for about 8-10 mins, stirring occasionally, until the vegetables have softened but not browned.
Add the thyme, tomato purée, flour and peas then fry for 2 mins, stirring gently. Pour in the stock and add the tomatoes. Cook for
4-5 mins until the sauce thickens. Remove from the heat and combine with the duck meat. Transfer to a 1.5L ovenproof dish.
Meanwhile, preheat the oven to 180C/160C Fan/ Gas 4. Bring a large pan
of water to the boil, add the potatoes, then simmer for 10-12 mins, or until tender and just starting to break up. Drain, return to the pan and mash until smooth. Beat in the butter and egg yolk before adding the grated parsnip.
Top the duck mixture with the mash and rough up with a fork. Return to the oven and bake for 20-30 mins until the mash topping turns golden and the ridges are crispy and brown.