Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Vegetarian Maple Shepherd's Pie
INGREDIENTS :
MASHED POTATOES :
3 Russet potatoes, cubed 1 sweet potato, cubed
Milk
Salt, pepper and a pinch of Provence Hachis herbs
15 ml (1 tbsp.) Duck fat 1 onion, chopped
1 cup (250 ml) chopped leeks 2 carrots, diced
2 stalks of celery, diced
1 large zucchini or 2 small, diced
2 cans (540 ml x 2) mixed beans, rinsed and drained
30 ml (2 tbsp.) Maple syrup
10 ml (2 teaspoons) of mustard Dijon
15 ml (1 tbsp.) Grated fresh ginger 2 garlic cloves, chopped
7 ml (1⁄2 tbsp.) Dried thyme
7 ml (1⁄2 tbsp.) Dried basil
30 ml (2 tbsp.) Fresh parsley
PREPERATION :
Preheat the oven to 177 ° C / 350 ° F.
Cook the potatoes and sweet potato in a saucepan to mash them. Once cooked, drain and mash with milk. Add a pinch of Provence herbs, salt and pepper. To book
In a measuring cup, prepare the vinaigrette by mixing the maple syrup, Dijon mustard, ginger, garlic, thyme and basil. To book
In a frying pan, brown the onion, leek, diced carrots and celery in the duck fat. Cook for about 7 minutes to soften the pieces. Add the diced zucchini and cook for 2 minutes. Transfer to a bowl and set aside.
In the same pan over medium heat, put the legumes and add the vinaigrette. Coat well and cook for 1 minute.
In an ovenproof dish, spread the legumes, add the sautéed vegetables and cover with mash.
Put in the oven for about twenty minutes then on “broil” for 5 minutes to grill the mash.
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