Goose Confit Shepherd’s Pie, Sautéed Vegetables with Cranberry Bordelaise Sauce

Prep time: 20min
Total time: 95min
Serves 12
0
SHEPHERD’S PIE
0
6
Yukon Gold 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
Pure 100% Olive Oil
10 mL
1
yellow onion, thinly sliced
0
1 tbsp
Pure Maple Syrup
15 mL
0
CRANBERRY SAUCE
0
1 tbsp
Pure 100% 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% cream
30 mL
1 tbsp
Aged Balsamic Vinegar of Modena
15 mL
1 tbsp
cornstarch, dissolved in 2 tbsp (30 mL) water
15 mL
2 tbsp
butter
30 mL
3/4 cup
Dried and Sweetened Cranberries
175 mL
0
Salt and pepper to taste
0
0
VEGETABLES
0
1 tbsp
Pure 100% 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
calories
320
fat
10 g
saturated fat
4 g
carbs
34 g
protein
21 g
cholestrol
70 mg
fibre
3 g
sodium
460 mg

Directions

  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.

  2. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Grease inner surface of a round 2 × 2-in. (5 × 5 cm) pastry cutter, place it on baking sheet and press 1/4 cup (60 mL) goose mixture into pastry cutter and top with 1/2 cup (125 mL) masRECIPE NAME potatoes. Carefully remove pastry cutter and repeat until all the goose mixture is used. Bake on middle rack of oven until tops are golden, 10 to 15 min.

  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.

  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

Ready-to-serve goose legs confit trims hours off your cooking time.