Shepherd's pie with duck confit and squash in char siu sauce

Servings : 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

The Squash

• 400 gr (13 1/2 oz) Butternut squash, peeled and diced
• 5 ml (1 tsp) cumin powder
• 15 ml (1 tbsp) olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

The Mash

• 600 gr (21 oz) Yukon Gold potatoes, peeled and cubed
• 60 ml (4 tbsp) butter
• 250 ml (1 cup) warm milk
• 1 pinch nutmeg, ground
• Salt and pepper to taste

The Meat

• 1 onion, chopped
• 30 ml (2 tbsp) olive oil
• 4 duck legs confit and shredded
• 45 ml (3 tbsp) Char Siu sauce
• Salt and pepper to taste taste

Preparation

1. Preheat the oven on the center rack to 200 °C (400 °F).
2. In a bowl, mix the squash cubes, cumin, olive oil, garlic, salt and pepper. On a baking sheet covered with parchment paper or a silicone mat, spread the mixture and bake for 20 minutes.
3. In the meantime, in a saucepan of cold, salted water, add the potato cubes and bring to a boil until the potatoes are cooked through.
4. Drain and mash the potatoes very finely. Add the butter, hot milk, nutmeg and salt. Check the seasoning.
5. In a hot pan, sweat the onion for 2 minutes in the olive oil.
6. Add the duck, Char Siu sauce, salt and pepper. Check the seasoning.
7. In a baking dish, spread the duck, layer the squash then the mashed potatoes and cook in the oven for 20 minutes.