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
Duck Cottage Pie
  • Ready in: 75 mins
  • Serves: 4
  • Price: £2.10 per serving
Nutritional Info
Each 535g serving contains
  • Cals 460
  • Fat 18.2
  • Sat Fat 7.0
  • Sugar 9.6
  • Salt 0.54
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
  • 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.