DARINA ALLEN'S SHEPHERD'S PIE
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook "Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes." She devised it for leftover roast duck and gravy, but here, meaty duck legs are braised especially for the dish (they may be cooked up to 2 days in advance). The topping is an earthy blend of potato and parsnip, a brilliant counterpart to the rich saucy filling. To be true to the spirit of the recipe, you should feel free to replace the duck with other combinations of cooked meats, vegetables or mushrooms. You'll need 5 to 6 cups of filling in total.
Provided by David Tanis
Categories dinner, casseroles, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cook the duck: Heat oven to 400 degrees. Season duck generously with salt and pepper. Place in a roasting pan in one layer. Scatter with onion, carrot and celery, thyme sprig, bay leaf and allspice, then add broth and wine (liquid will not cover). Roast, uncovered about 30 minutes, until skin has browned nicely. Turn legs over, cover pan tightly and return to oven. Reduce temperature to 350 degrees. Cook 1 hour, or until meat is quite tender when probed with a fork.
- Remove legs from pan and set aside to cool on a baking sheet. Pour liquid from roasting pan into a measuring cup. There should be about 3 cups; add broth if necessary. Spoon off any rising fat (save if you wish for another use). When duck meat is cool enough to handle, pull it off the bones and roughly chop, discarding gristle and skin. (This step may be done up to 2 days in advance, if desired.)
- Make the filling: In a wide, heavy skillet or Dutch oven, melt butter over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and beginning to color, about 5 minutes. Add flour, stir well to coat and continue cooking until mixture is a nutty brown, about 5 minutes more. Slowly whisk in 2 cups of the braising liquid, whisking well as mixture thickens and reducing heat to a simmer. Taste and add more liquid as needed until you have a medium-thick gravy. Adjust the seasonings to taste. Off the heat, carefully fold in chopped duck meat and parsley. Transfer mixture to a 9-by-13-inch baking dish or 4-quart casserole.
- Meanwhile, make the topping: Bring a large pot of well-salted water to a boil over high heat. Add potatoes and parsnips. When water returns to the boil, adjust heat to a brisk simmer and cook until completely tender, 10 to 15 minutes. Drain in a colander, reserving 1 cup cooking liquid. Return potatoes and parsnips to pot and mash with 6 tablespoons butter. Season to taste with salt and pepper, thinning with a little cooking liquid if mixture seems dry.
- When ready to bake, heat oven to 350 degrees. Drop large spoonfuls of the mash evenly over filling. Use a knife or spatula to spread mixture until it evenly covers the top. Cut the 2 tablespoons butter into small chunks, dot over the top, and sprinkle with Parmesan. Bake until bubbling at the edges and well browned on top, 30 to 40 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 46 grams, Carbohydrate 46 grams, Fat 84 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1313 milligrams, Sugar 9 grams, TransFat 1 gram
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maya gang
[email protected]This shepherd's pie is the perfect comfort food. It's warm, hearty, and satisfying.
Samir Zaland
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover lamb, and it's also a very budget-friendly meal.
Mariam Fatima
[email protected]This is a great recipe for a family meal. It's hearty and filling, and it's sure to please everyone at the table.
Lala McCoy
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make shepherd's pie that everyone will love.
Deus Lule
[email protected]The mashed potatoes are the perfect topping for this shepherd's pie. They're creamy and fluffy, and they add a touch of richness to the dish.
Robel Sk
[email protected]I love that this recipe uses ground lamb. It gives the shepherd's pie a unique flavor.
Condition Boyz
[email protected]This shepherd's pie is a great way to warm up on a cold winter day.
Liyakt Khan
[email protected]I made this recipe for a potluck and it was a huge success. Everyone raved about how delicious it was.
YEROON GEESSE “Yeroon Geesse” Abdurezak Kedir
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with the kids.
mahima chowdhury
[email protected]I've never made shepherd's pie before, but this recipe made it easy. It turned out delicious and my whole family enjoyed it.
LaSha' Williams
[email protected]This is the best shepherd's pie I've ever had. The filling is rich and savory, and the mashed potatoes are perfectly fluffy.
SR media
[email protected]I made this for my family and they loved it! The lamb was tender and flavorful, and the mashed potatoes were creamy and smooth.
Fasial
[email protected]The instructions were easy to follow and the dish came out looking just like the picture. I will definitely be making this again!
Joy Okon
[email protected]This shepherd's pie is a great way to use up leftover lamb. It's also a very budget-friendly meal, which is always a plus.
Theto Kgomo
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The flavors are rich and savory, and the mashed potatoes are perfectly creamy and fluffy.
Chicco Masilo
[email protected]Darina Allen's Shepherd's Pie is a classic comfort food dish that always hits the spot. The combination of ground lamb, vegetables, and creamy mashed potatoes is simply irresistible.