Duck Shepherd’s Pie

This recipe is from the GEH archives.  It’s that comfort food that warms everyone up on a cold day.  Using ground duck adds a touch of elegance and richness to this dish making it fancy without compromising what makes Shepherd’s Pie comforting and delicious.


  • 1 pack Ground Duck ( or Turkey (approx 1 lb))
  • 1 tbsp Duck Fat
  • 2 small onions
  • 5 cloves garlic
  • 3 small carrots
  • 5 mushrooms, chopped (optional)
  • 1 red pepper (optional)
  • Seasonings (your choice, to taste)
    • Cumin
    • Cayenne Pepper
    • Paprika
  • 1 Pinch Salt & Pepper
  • 1 cup Gravy
    • 1 cup of duck broth thickened with cornstarch or beurre manie
  • 1 bag potatoes (2 lbs) + milk to mash
  • Grated cheese of your choice (optional)


  1. Half and steam or boil potatoes until soft (approximately 15) – set aside
  2. Sauté onions, garlic, carrots, mushrooms & pepper in Duck fat
  3. Add seasonings of your choice (eg. cumin, cayenne pepper or paprika, salt, pepper, oregano)
  4. Add ground meat and cook completely
  5. Add gravy to meat and vegetable mixture
  6. Spread mixture in bottom of casserole dish
  7. Mash potatoes with milk & spread over meat and vegetable filling
  8. Bake at 375F for 15 minutes
  9. Add grated cheese and broil until melted (optional) or brush with duck fat to crisp

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