Find Fabrice Mignot, hyperactive passionate cook, in The kitchen of the musketeers on Saturday on France 3, alongside comedian Caroline Estremo. And always on C8 live every Tuesday in the show William at noon.
The chef offers you 4 recipes for shepherd’s pie to try at home.
The proportions are indicated for 4 people:
duck Parmentier
Peel 800 g of potatoes, cut them into pieces and cook them in boiling salted water. Drain and mash them with a potato masher. Add 50 g of butter then 15 cl of milk. Drain 1 can of 4 confit duck legs, reserving the fat. Remove the skin from the thighs, shred the flesh. Peel and chop 2 shallots. Melt them in the fat. Mix them with the meat with 1 bunch of chopped flat-leaf parsley. Salt, pepper. Rub a gratin dish with garlic, make a layer of meat then mash. Sprinkle 100 g of grated cantal and bake at 200°C (th.6-7) for 25 min.
Parmentier dlamb and celery
Cut 1 kg of lamb shoulder into pieces, peel and slice 1 onion. Brown them in a casserole dish with a drizzle of olive oil over medium heat. Pour 30 cl of vegetable broth with 1 star anise, 1 stick of cinnamon and coriander seeds. Add salt and pepper, cover and simmer for 2.5 hours, turning the meat several times. Peel and cut into pieces 1 celery root and 200 g of potatoes. Cook them in boiling salted water. Pass them through a potato masher. Add 15 cl of milk and a little cooking juice from the meat. Shred the meat in a greased dish and cover with mash. Sprinkle 40 g of breadcrumbs and 40 g of hazelnut powder. Bake for 25 min at 200°C (th.6-7).
Parmentier dbeef and turnip
Peel 300 g of potatoes and 300 g of turnips, cut them into pieces and cook them in boiling salted water. Drain and mash them with a potato masher. Add 50 g of butter and 15 cl of milk. Peel and slice 1 onion, melt it in olive oil. Add 400 g of minced meat and 20 cl of beef broth. Salt, pepper. Cover and cook over low heat. Preheat the oven to 200°C (th.6-7). Grease a dish, make 1 layer of meat then mash. Sprinkle 30 g of breadcrumbs and 100 g of grated Gruyere cheese. Bake for 25 min.
Parmentier dbulgur and broccoli
Cook the bulgur in boiling salted water with 2 pinches of curry. Drain. In the meantime, cook 200 g of peeled potatoes and 1 broccoli in boiling salted water. Puree them. Add 1 tbsp. tablespoons of hazelnut oil and 15 cl of soy cream. Roast 100 g of hazelnuts for 10 minutes in the oven at 160°C (th.5-6). Crush them. Mix the bulgur and hazelnuts. Salt and add 2 pinches of curry. Spread the bulgur in a greased dish then cover with the mash. Sprinkle a little breadcrumbs and bake for 25 minutes at 200°C (th.6-7).
Parmentier de confit pork belly and sweet potatoes
Preheat the oven to 200°C (th.6-7). Place 600 g of pork belly in a baking dish. Add 2 tbsp. tablespoon of olive oil, 3 tbsp. tablespoons of honey, 20 cl of beer, 1 tbsp. tablespoon of mustard, 20 cl of red wine, 1 sprig of thyme, 1 bay leaf and 1 clove of garlic. Bake for 45 minutes, basting the meat with juice 2 to 3 times. Wrap the sweet potatoes in foil. Bake them for 45 minutes. Shred the meat, mix it with the segments of 1/2 orange and put in the dish. Scoop out and mash the flesh of the sweet potatoes, then add 2 pinches of nutmeg. Cover the meat with mash, sprinkle with parmesan and brown for 25 minutes.