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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[email protected]This shepherd's pie is a great make-ahead meal. I often make it on the weekend and then reheat it during the week.
MeEr Murtaza Ali
[email protected]I've never made shepherd's pie before, but this recipe was so easy to follow. I'm definitely going to make it again.
King Pubg
[email protected]I'm not a big fan of lamb, but I really enjoyed this shepherd's pie. The flavor of the lamb was very mild and it was perfectly cooked.
Angel Lujan
[email protected]This shepherd's pie is a great way to get your kids to eat their vegetables. They'll never even know they're there!
Lisa Bruner
[email protected]I made this recipe for my family and they all loved it! Even my picky kids ate it without complaint.
Philomena Ekuful
[email protected]This shepherd's pie is the perfect comfort food. It's hearty, filling, and absolutely delicious.
Dileep Veerani
[email protected]The creamy mashed potatoes are the perfect topping for this shepherd's pie. They're so smooth and flavorful.
Treisy Gogh
[email protected]I love that this recipe uses ground lamb instead of beef. It gives the shepherd's pie a unique flavor that I really enjoy.
nihal hossin
[email protected]This shepherd's pie is a great way to use up leftover lamb. It's also a very affordable dish to make. I often make it when I'm on a tight budget.
Rex Christian
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and flavorful, and the vegetables are perfectly cooked. The mashed potatoes are creamy and fluffy, and the whole dish is topped with a crispy layer of cheese.
Kanishka Nadeeshan
[email protected]This was my first time making shepherd's pie and it was a success! The recipe was easy to follow and the dish turned out delicious. I especially loved the crispy potato topping.
Owoyemi Elizabeth
[email protected]I followed the recipe exactly and the shepherd's pie turned out perfectly. The only thing I would change is to add a bit more salt and pepper to the lamb mixture.
Daniel Baker
[email protected]This shepherd's pie was delicious! The lamb was tender and flavorful, and the vegetables were perfectly cooked. The mashed potatoes were creamy and fluffy. I will definitely be making this recipe again.
Rabnawaz khan
[email protected]I made this recipe for a potluck dinner and it was a huge success! Everyone loved the rich flavor of the lamb and the creamy texture of the mashed potatoes. I will definitely be making this dish again.
Me rohim Md rahim
[email protected]Darina Allen's Shepherd's Pie is a classic comfort food dish that is easy to make and always a hit with my family. The combination of ground lamb, vegetables, and creamy mashed potatoes is simply irresistible.