Great-Aunt Agatha's Winter Vegetable Shepherd's Pie

Name: Great-Aunt Agatha's Winter Vegetable Shepherd's Pie (Elevated)
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 Duck Legs-confit; 1 lb Celeriac-peeled and diced; 1 lb Parsnips-peeled and diced; 1/2 lb Rutabaga-peeled and diced; 1 cup Brussels Sprouts-halved; 1 medium Shallot-finely diced; 2 cloves Garlic-minced; 2 tbsp Butter; 2 tbsp All-Purpose Flour; 2 cups Duck Stock; 1/2 cup Madeira Wine; 1 tbsp Dijon Mustard; 1 tsp Fresh Thyme-chopped; Salt Sea; Pepper Black -freshly ground; 1 lb Potatoes-Yukon Gold, peeled and cubed; 1 lb Celeriac-peeled and cubed; 1/2 cup Heavy Cream; 4 tbsp Butter; Salt Sea; White Pepper -ground

⏱3h

👥6

🔥650 cal

Hard

🍽️Holiday

A luxurious shepherd's pie featuring slow-cooked duck confit, a medley of seasonal root vegetables, a Madeira wine sauce, and a celeriac and potato puree.

2 Duck Legs-confit

1 lb Celeriac-peeled and diced

1 lb Parsnips-peeled and diced

1/2 lb Rutabaga-peeled and diced

1 cup Brussels Sprouts-halved

See all 21 ingredients ↓

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⏱3h

👥6

🔥650 cal

Hard

🍽️Holiday

A luxurious shepherd's pie featuring slow-cooked duck confit, a medley of seasonal root vegetables, a Madeira wine sauce, and a celeriac and potato puree.

#Shepherd's Pie #Winter #Comfort Food #Duck Confit

Instructions

Preheat oven to 375°F (190°C).
Shred the Duck Confit, discarding the skin and bones.
In a large Dutch oven, melt the Butter over medium heat. Add the Shallot and Garlic and cook until softened, about 5 minutes.
Add the Celeriac, Parsnips, and Rutabaga to the Dutch oven and cook for another 5 minutes.
Add the Brussels Sprouts and cook for 3 minutes.
Sprinkle the All-Purpose Flour over the vegetables and cook for 1 minute.
Gradually whisk in the Duck Stock and Madeira Wine. Bring to a simmer and cook until the sauce has thickened, about 20 minutes.
Stir in the shredded Duck Confit, Dijon Mustard, and Fresh Thyme. Season with Sea Salt and Black Pepper to taste.
Meanwhile, boil the Potatoes and Celeriac until tender. Drain and mash with Heavy Cream and Butter until smooth. Season with Sea Salt and White Pepper to taste.
Pour the duck and vegetable mixture into a 9x13 inch baking dish.
Spread the Celeriac & Potato Puree evenly over the duck and vegetable mixture.
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.

Ingredients

2 900 g Duck Legs-confit
1 lb 450 g Celeriac-peeled and diced
1 lb 450 g Parsnips-peeled and diced
1/2 lb 225 g Rutabaga-peeled and diced
1 cup 150 g Brussels Sprouts-halved
1 medium 150 g Shallot-finely diced
2 cloves 6 g Garlic-minced
2 tbsp 30 mL Butter
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Duck Stock
1/2 cup 120 mL Madeira Wine
1 tbsp 15 mL Dijon Mustard
1 tsp 5 mL Fresh Thyme-chopped
Salt To taste Sea
Pepper To taste Black -freshly ground
1 lb 450 g Potatoes-Yukon Gold, peeled and cubed
1 lb 450 g Celeriac-peeled and cubed
1/2 cup 120 mL Heavy Cream
4 tbsp 60 g Butter
Salt To taste Sea
White Pepper To taste -ground

Equipment

Dutch Oven
9x13 inch Baking Dish
Large Pot
Potato Masher

Instructions

Preheat oven to 375°F (190°C).
Shred the Duck Confit, discarding the skin and bones.
In a large Dutch oven, melt the Butter over medium heat. Add the Shallot and Garlic and cook until softened, about 5 minutes.
Add the Celeriac, Parsnips, and Rutabaga to the Dutch oven and cook for another 5 minutes.
Add the Brussels Sprouts and cook for 3 minutes.
Sprinkle the All-Purpose Flour over the vegetables and cook for 1 minute.
Gradually whisk in the Duck Stock and Madeira Wine. Bring to a simmer and cook until the sauce has thickened, about 20 minutes.
Stir in the shredded Duck Confit, Dijon Mustard, and Fresh Thyme. Season with Sea Salt and Black Pepper to taste.
Meanwhile, boil the Potatoes and Celeriac until tender. Drain and mash with Heavy Cream and Butter until smooth. Season with Sea Salt and White Pepper to taste.
Pour the duck and vegetable mixture into a 9x13 inch baking dish.
Spread the Celeriac & Potato Puree evenly over the duck and vegetable mixture.
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.