- Prep Time
- 20 mins
- Total Time
- 1 h 35 m
- Serves
- Serves 12
Ingredients
- SHEPHERD’S PIE
- 0
- 6
- yellow-fleshed potatoes, peeled and chopped
- 0
- 1/4 cup
- milk
- 60 mL
- 0
- salt and pepper to taste
- 0
- 2 pkgs
- goose legs confit
- 500 g
- 2 tbsp
- olive oil
- 10 mL
- 1
- yellow onion, thinly sliced
- 0
- 1 tbsp
- maple syrup
- 15 mL
- CRANBERRY SAUCE
- 0
- 1 tbsp
- olive oil
- 15 mL
- 2
- shallots, finely chopped
- 0
- 1/4 cup
- red wine
- 60 mL
- 1 cup
- Compliments Cranberry 100% Juice Blend
- 250 mL
- 1 pkg
- Gibiers Canabec Bordelaise Sauce
- 300 mL
- 2 tbsp
- 15% table cream
- 30 mL
- 1 tbsp
- balsamic vinegar
- 15 mL
- 1 tbsp
- cornstarch, dissolved in 2 tbsp (30 mL) water
- 15 mL
- 2 tbsp
- butter
- 30 mL
- 3/4 cup
- dried cranberries
- 175 mL
- 0
- Salt and pepper to taste
- 0
- VEGETABLES
- 0
- 1 tbsp
- olive oil
- 15 mL
- 1
- carrot, red bell pepper and green zucchini, thinly sliced
- 0
- 2
- green onions, thinly sliced
- 0
- 1/2
- red onion, thinly sliced
- 0
- 12
- fresh thin asparagus spears, ends trimmed, halved and cut lengthwise
- 0
Directions
Step 1
Bring potatoes to boil in a large pot of salted water and cook until tender, about 25 min. Drain well and mash. Slowly add milk and blend until smooth. Season to taste with salt and pepper, cover and refrigerate. Empty contents of goose packages into a microwavable bowl, heat on MEDIUM for 2 min. then remove goose meat from bone and set aside. Heat oil in a skillet over medium-high heat, add onion and sauté until browned, 5 min. Add maple syrup and cook, 2 min. Remove skillet from heat, mix in goose meat and set aside.
Step 2
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Grease inner surface of 2-in (5-cm) diameter round cookie-cutter or ring mold, place it on baking sheet and press 1/4 cup (60 mL) goose mixture into ring and top with 1/2 cup (125 mL) mashed potatoes. Carefully remove ring and repeat process until all the goose mixture is used. Bake on middle rack of oven until tops of potato mounds are golden, 10 to 15 min.
Step 3
To make sauce, heat oil in a saucepan over medium heat, add shallots and cook until softened, 5 min. Add wine and cranberry juice, bring to a boil and cook until liquid reduces by half. Whisk in Bordelaise sauce, cream, vinegar, cornstarch, butter and cranberries, bring back to a boil and cook, whisking constantly, until sauce thickens, about 5 min. Season to taste with salt and pepper.
Step 4
Heat oil in a skillet over medium-high heat. Add carrot, peppers, zucchini, green onion, red onion and asparagus and sauté until tender-crisp, about 5 min. To serve, top each shepherd’s pie with sautéed vegetables and spoon Cranberry Bordelaise Sauce around the base.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 320
- Fat:
- 10 g
- Saturated Fat:
- 4 g
- Carbs:
- 34 g
- Fibre:
- 3 g
- Cholesterol:
- 70 mg
- Protein:
- 21 g
- Sodium:
- 460 mg
