Grand-mère Augustine's Duck Confit Shepherd's Pie

Instructions

1. Preheat oven to 375°F (190°C).
2. Shred the duck confit, discarding the skin and bones. Reserve 1 tbsp duck fat.
3. 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.
4. Stir in the All-Purpose Flour and cook for 1 minute.
5. Gradually whisk in the Chicken Broth, ensuring no lumps form. Add the Tomato Paste, Thyme, Rosemary, Salt, and Pepper. Bring to a simmer.
6. Add the shredded duck confit and Frozen Peas to the sauce. Stir to combine and simmer for 5 minutes.
7. Meanwhile, boil the Russet Potatoes until tender, about 15-20 minutes. Drain and mash with Milk, Butter, Salt, and Pepper until smooth and creamy.
8. Spread the Mashed Potatoes evenly over the duck confit mixture in the skillet.
9. Bake for 20-25 minutes, or until the mashed potatoes are golden brown and bubbly.