Duck shepherds pie

Duck Cottage Pie

Adding an egg yolk to the mash not only gives richness but also a lovely crispy crust

By , 23 February 2016

(8 votes)

Duck Cottage Pie
  • 1 Hour 15 Mins

  • Serves: 4

Nutritional Info
Each 535g serving contains
  • Energy

    1925KJ

    460KCAL

    23%
  • Fat

    18.2g

    med

    26%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    9.6g

    low

    11%
  • Salt

    0.54g

    low

    9%
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
Ingredients
  • 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)
Method
  • 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.