Shepherd's Pie With Sweet Potato Topping

Name: Shepherd's Pie with Sweet Potato Topping (Elevated)
Prep time: 30 min
Cook time: 45 min
Total time: 2 h
Yield: 6
Cuisine: French
Ingredients: 2 Duck Confit Legs; 1 Shallot-finely diced; 1 Leek-white part only, thinly sliced; 1 cup Cremini Mushrooms-sliced; 1/2 cup Dry Red Wine (Pinot Noir); 1 cup Duck or Chicken Stock; 2 tbsp Cognac; 1 tbsp Fresh Thyme Leaves; 1 tsp Balsamic Glaze; 2 large Sweet Potatoes-peeled and cubed; 2 large Parsnips-peeled and cubed; 1/2 cup Crème Fraîche; 2 tbsp Butter; Pinch Nutmeg

⏱2h

👥6

🔥650 cal

Hard

🍽️French

🥗Paleo

A sophisticated take on Shepherd's Pie featuring rich duck confit, a complex red wine reduction, and a creamy parsnip-sweet potato mash. This dish is perfect for a special occasion.

2 Duck Confit Legs

1 Shallot-finely diced

1 Leek-white part only, thinly sliced

1 cup Cremini Mushrooms-sliced

1/2 cup Dry Red Wine (Pinot Noir)

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⏱2h

👥6

🔥650 cal

Hard

🍽️French

🥗Paleo

A sophisticated take on Shepherd's Pie featuring rich duck confit, a complex red wine reduction, and a creamy parsnip-sweet potato mash. This dish is perfect for a special occasion.

#Comfort Food #Dinner #Special Occasion

Instructions

Preheat oven to 375°F (190°C).
Shred the Duck Confit meat, discarding the skin and bones.
In a large skillet, sauté the Shallot and Leek until softened, about 5 minutes.
Add the Mushrooms and cook until browned, about 7 minutes.
Deglaze the pan with Cognac, scraping up any browned bits. Let the alcohol evaporate.
Pour in the Red Wine and reduce by half, about 5 minutes.
Add the Duck Confit, Duck Stock, Thyme, and Balsamic Glaze. Simmer for 10 minutes to allow flavors to meld.
Season with Salt and Pepper to taste.
Meanwhile, boil the Sweet Potatoes and Parsnips until tender, about 15-20 minutes. Drain and mash with Crème Fraîche, Butter, Nutmeg, Salt, and White Pepper until smooth and creamy.
Pour the Duck Filling into a 9x13 inch baking dish.
Spread the Parsnip-Sweet Potato Mash evenly over the filling.
Bake for 20-25 minutes, or until golden brown and bubbly.

Ingredients

Duck Filling
2 900 g Duck Confit Legs
1 1 Shallot-finely diced
1 1 Leek-white part only, thinly sliced
1 cup 240 mL Cremini Mushrooms-sliced
1/2 cup 120 mL Dry Red Wine (Pinot Noir)
1 cup 240 mL Duck or Chicken Stock
2 tbsp 30 mL Cognac
1 tbsp 15 mL Fresh Thyme Leaves
1 tsp 5 mL Balsamic Glaze
Salt to taste
Black Pepper to taste
Parsnip-Sweet Potato Mash
2 large 500 g Sweet Potatoes-peeled and cubed
2 large 500 g Parsnips-peeled and cubed
1/2 cup 120 mL Crème Fraîche
2 tbsp 30 mL Butter
Pinch Pinch Nutmeg
Salt to taste
White Pepper to taste

Equipment

Large Skillet
9x13 inch Baking Dish
Potato Masher
Large Pot

Instructions

Preheat oven to 375°F (190°C).
Shred the Duck Confit meat, discarding the skin and bones.
In a large skillet, sauté the Shallot and Leek until softened, about 5 minutes.
Add the Mushrooms and cook until browned, about 7 minutes.
Deglaze the pan with Cognac, scraping up any browned bits. Let the alcohol evaporate.
Pour in the Red Wine and reduce by half, about 5 minutes.
Add the Duck Confit, Duck Stock, Thyme, and Balsamic Glaze. Simmer for 10 minutes to allow flavors to meld.
Season with Salt and Pepper to taste.
Meanwhile, boil the Sweet Potatoes and Parsnips until tender, about 15-20 minutes. Drain and mash with Crème Fraîche, Butter, Nutmeg, Salt, and White Pepper until smooth and creamy.
Pour the Duck Filling into a 9x13 inch baking dish.
Spread the Parsnip-Sweet Potato Mash evenly over the filling.
Bake for 20-25 minutes, or until golden brown and bubbly.