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Ah, duck confit shepherd’s pie! A recipe that smells of tradition, but today, we’re going to jazz it up a bit with the Cookeo, that little gem that saves my lazy evenings. It’s honestly quick, almost magical, especially when you’re drowning in files or homework.
I’ll admit, at first, mashed potatoes with the Cookeo scared me a bit. But actually, it’s child’s play. Steamed potatoes, the meat melting on its own… Then, you get the winning combo with fresh cream, a little secret for that softness that makes all the difference.
I like this dish also because we make something very rustic without overcomplicating things. No need to be a starred chef, just simple ingredients and quick moves. I grate a bit of nutmeg at the last minute, so it tickles the nose well when served.
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Come on, shall we start together? I’ll share my tips so you don’t end up with mashed potatoes that are too dense or meat that’s too dry. Spoiler: the Cookeo changes everything, especially with this recipe where time is almost gold.
Essential ingredients to succeed in duck confit shepherd’s pie with the Cookeo
- 4 duck confit legs (make sure they’re nicely golden, that’s the base of the flavor)
- 10 potatoes of the Bintje type (for a creamy mash, it’s my favorite)
- 2 tablespoons of fresh cream (for that creamy touch, definitely not too fatty)
- Milk (adjust according to the consistency you like)
- 1 grated nutmeg (put it just before serving, otherwise it loses its punch)
- Salt and pepper of course, to taste
- 1 tablespoon of duck fat (the one recovered from the legs, a real treasure of flavor)
- Shallots and onions (finely chopped, they give that little caramelized kick we love)
Essential tools for a hassle-free preparation
- Cookeo (the hero of the day, with its pressure cooking and browning mode)
- A mixing bowl (to mash the potatoes, a bowl with a bit of volume, you know)
- A good knife to finely chop garlic, shallot, onion
- A fork or potato masher, your choice depending on your preference
- A gratin dish deep enough (because we’ll layer like a pro)
- Nutmeg grater (if you’re like me, you want the freshest taste possible)
The easy step-by-step recipe for your duck confit shepherd’s pie
- We start with the Cookeo steam basket: pour 20 cl of water into the pot, wash, peel and place your potatoes in the basket. Then, pressure cook for 15 minutes. I know, we’re still in the crunchy early stage, but this steam will change everything.
- Next, we mash it all up: retrieve the potatoes, toss them into a bowl. I mash them with a bit of milk, two spoons of fresh cream, grated nutmeg, salt and pepper. (I admit that a mash that is a bit too thick annoys me, so I eyeball it.)
- We take care of the duck legs: back into the Cookeo pot, “brown” mode for 5 minutes to melt some fat and warm the meat. Stir, watch, don’t let it burn!
- We take the legs out: scoop a spoonful of duck fat before emptying and wiping the pot a bit. Shred the meat by hand, careful not to burn yourself, it should come apart easily. You can set the fat aside, it will be used again!
- Back in the pot: sauté shallots and onions with the fat and shredded duck mince. “Brown” mode again for 6 minutes — that’s where it caramelizes deliciously.
- Assembly of the shepherd’s pie: in a dish, first spread half of the mince, then mix the second half with the same amount of mash. This goooooummy mixture, spread it on top. Finally, a last layer of mash. Whew, that already fills you up a lot!
- We bake it: 25 minutes at 210°C, until the top browns a bit. I love that moment when it gratinates, crackling under the fork.
Personal tip
I tested replacing the potatoes with butternut squash for a colorful and sweet version. Result? It’s really nice and lighter, so it’s up to you whether you’re team classic mash or flavor adventurer.
This video shows you how to manage duck confit cooking with the Cookeo, a must if you’re curious to see the technique to avoid mishaps.
And here’s another idea for a creamy mash and a simple assembly – because we need to keep the recipe accessible, right?
Can I prepare this shepherd’s pie in advance?
Yes, absolutely. You can assemble the shepherd’s pie the day before, cover it and keep it in the fridge. You’ll just need to bake it a bit longer the next day.
How to avoid the mashed potatoes being too dry?
The secret is fresh cream and a little milk. Don’t hesitate to adjust the texture according to your taste, it’s better to have a slightly soft mash than one that’s too dense.
Can we use other meats instead of duck confit?
Of course, duck confit is a classic, but you can try the same recipe with pork confit, or even shredded leftover roast chicken.
What alternative to potatoes?
Prepare a delicious homemade strawberry jam with your Cookeo: easy and quick recipe!
Enjoy baked eggs with bacon: the quick and easy recipe with Cookeo
To change things up, try butternut squash puree, it gives a nice color and a different sweetness, perfect for varying the pleasures.
Should I remove the fat from the confit?
No, keep it! It’s used to brown the meat and vegetables, it adds an incredible flavor and keeps everything nice and moist.
