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    Duck Cottage Pie

    Adding an egg yolk to the mash not only gives richness but also a lovely crispy crust

    Adding an egg yolk to the mash not only gives richness but also a lovely crispy crust

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    (26 votes)
    Cooking Time

    Cook: 1 Hour 15 Mins

    Cooking Time

    Serves: 4

    Cooking Time

    Price: £2.10 per serving

    Nutritional Information

    Each 535g serving contains

    Energy
    1926kj
    460kcal
    23%
    Fat
    18.2g
    Med
    26%
    Saturates
    7.0g
    High
    35%
    Sugars
    9.6g
    Low
    11%
    Salt
    0.54g
    Low
    9%
    of your reference intake.
    Typical energy values per 100g:
    360kj/86kcal

    Ingredients

    1tbsp olive oil

    1 onion (finely chopped)

    1 carrot (finely cubed)

    1 stick celery (chopped)

    1 clove garlic (crushed)

    1tbsp fresh thyme leaves (or any green herbs)

    1tbsp tomato purée

    1tbsp plain flour

    75g frozen peas

    400ml chicken stock, or a mixture of stock and leftover gravy

    3 vine tomatoes (roughly chopped)

    300g leftover duck (shredded)

    3 Maris Piper potatoes (cut into large chunks)

    25g salted butter

    1 egg yolk

    1 medium parsnip (coarsely grated)

    Method

    1
    Heat the oil in a large pan, add the onion, carrot, celery and garlic. Fry over a medium- low heat for about 8-10 mins, stirring occasionally, until the vegetables have softened but not browned.
    2
    Add the thyme, tomato purée, flour and peas then fry for 2 mins, stirring gently. Pour in the stock and add the tomatoes. Cook for 4-5 mins until the sauce thickens. Remove from the heat and combine with the duck meat. Transfer to a 1.5L ovenproof dish.
    3
    Meanwhile, preheat the oven to 180C/160C Fan/ Gas 4. Bring a large pan of water to the boil, add the potatoes, then simmer for 10-12 mins, or until tender and just starting to break up. Drain, return to the pan and mash until smooth. Beat in the butter and egg yolk before adding the grated parsnip.
    4
    Top the duck mixture with the mash and rough up with a fork. Return to the oven and bake for 20-30 mins until the mash topping turns golden and the ridges are crispy and brown.

    TAGS

    easter

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