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