Quebec Veal Shepherd’s Pie, Like a Gratin Dauphinois
Yield: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 1 hour
- 250 ml (1 cup) 35% cooking cream
- 250 ml (1 cup) milk
- 2 garlic cloves, peeled and coarsely crushed
- Two or three pinches of grated nutmeg
- 1 kg (2 lb) Yukon Gold potatoes, peeled and thinly sliced on a mandolin
- 200 g (2 cups) grated medium cheddar cheese
- 600 g (1 1/3 lb) lean ground Quebec Veal
- 2 tbsp. (30 ml) vegetable oil
- 4 medium yellow onions, peeled and thinly sliced
- 2 sprigs of fresh thyme
- 10 ml (2 tsp) steak seasoning
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) crushed pepper
- 2 garlic cloves, peeled and roughly chopped
- Preheat the oven to 180ºC (350ºF).
- In a saucepan over medium heat, bring the cream, milk, garlic and nutmeg to a boil. Add the potatoes and reduce heat to low. Simmer for 15 minutes.
- Meanwhile, in a frying pan over medium heat, heat the oil and sweat the onions for 5 minutes with the thyme, steak seasoning, salt and pepper. Add the garlic and sweat for another 3 minutes, avoiding browning.
- Remove the onion and garlic mixture from the pan and set aside. Discard the thyme sprigs.
- Add a little oil to the pan if necessary and cook the ground veal for 5 minutes over medium heat, breaking up the meat with a fork. Remove the fat and discard it.
- Add the onion and garlic mixture back into the pan and stir gently. Remove from heat and set aside.
- Transfer the veal mixture to a gratin dish. Cover with half the potatoes, then half the grated cheese and repeat.
- Pour the milk and cream mixture over the potatoes. Bake for 1 hour.
- Take the veal Shepherd’s pie out of the oven and let it cool for about ten minutes before serving.
Recipe taken from Chef Jean-François Plante's Rôtir magazine.