Recipe Shepherd's pie of free-range poultry supreme
IngredientsNumber of persons: 4 Le Parfait Super 200 terrines
- Peel the bintje potatoes, cut into large cubes and rinse in a bath of cold water and white vinegar.
- Place the potato cubes in a pan of cold water and bring to the boil. Leave to cook for around 30 minutes. Check with the tip of a knife (if the potato is melting, it is cooked).
- Mash the potato cubes and set aside. Using a chopper, crush and chop the chicken breasts. Heat the olive oil in a casserole dish and brown the chopped chicken. At the end of the cooking time, add the chicken juice. Adjust the seasoning (be careful not to season for very young children).
- Place a thin layer of mashed potatoes in the Le Parfait Super Terrine 200, then add the minced poultry and top with the mashed potatoes. Close the jar and heat immediately for 45 minutes at 100°C.
Preparation for serving: Prepare a bain-marie in a saucepan and arrange the terrines. Bring to the boil. Open just before serving. Add a pinch of fleur de sel and a drizzle of olive oil. Serve straight from the jar.