30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grand-mère Augustine's Duck Confit Shepherd's Pie
A comforting and flavorful shepherd's pie featuring tender duck confit and a creamy mashed potato topping.
Total Time
180
Yield
6
Calories
650 cal
Difficulty
Medium
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Large oven-safe skillet or Dutch oven, Large pot, Potato masher, Whisk •
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Instructions
Preheat oven to 375°F (190°C).
Shred the duck confit, discarding the skin and bones. Reserve 1 tbsp duck fat.
In a large oven-safe skillet or Dutch oven, melt the reserved duck fat over medium heat. Add the Onion, Carrots, and Celery and cook until softened, about 8-10 minutes.
Stir in the All-Purpose Flour and cook for 1 minute.
Gradually whisk in the Chicken Broth, ensuring no lumps form. Add the Tomato Paste, Thyme, Rosemary, Salt, and Pepper. Bring to a simmer.
Add the shredded duck confit and Frozen Peas to the sauce. Stir to combine and simmer for 5 minutes.
Meanwhile, boil the Russet Potatoes until tender, about 15-20 minutes. Drain and mash with Milk, Butter, Salt, and Pepper until smooth and creamy.
Spread the Mashed Potatoes evenly over the duck confit mixture in the skillet.
Bake for 20-25 minutes, or until the mashed potatoes are golden brown and bubbly.
