Chef Kieren’s duck shepherd’s pie is the ultimate comfort food. The duck leg meat is rich and full of flavour, and when the filling is topped with chef’s creamy and indulgent mashed potato it is transformed into a luxury dinner that will satisfy and impress a hungry crowd.
Duck Shepherd’s Pie – makes 1 large pie serving 6-8 people
For the pie filling
- 1 kilo confit duck leg meat
- 100g duck fat
- 2 onions, chopped
- 4 cloves of garlic, slice
- 160g chopped tomatoes, strained
- 1tbsp tomato puree
- 500ml white wine
- 500ml dark beef stock
- 100ml Worcester Sauce
- 1 bay leaf
- Thyme
- Salt & pepper
For the mash topping
- 4 large desiree potatoes
- 200ml milk
- 100g butter
- 2 egg yolks
Pre-heat the oven to 180ºC. Sweat the onions and garlic down in the duck far and then add the duck meat, thyme and bay leaf.
Cook for a couple of minutes and then add the tomato puree
Cook for 2/3 minutes and then deglaze with the wine. Reduce
Add the tomatoes and beef stock and bring to the boil. Season with the salt and pepper and add the Worcester sauce.
For the mash potato topping cook the potatoes until tender and then mash them with the milk, butter and egg yolks. Whist into a smooth puree and add the salt and pepper.
Put the pixture into a large, oven-proof serving dish and cover with the mash
Bake in the oven for 35-40 minutes.
The Falcon is a new restaurant on Buntingford’s historic High Street, serving comforting dishes made from seasonal and well sourced ingredients and produce from local farmers and suppliers. Downstairs is an intimate 28 cover restaurant whilst upstairs are two beautifully-restored private dining rooms, each seating up to ten guests.