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Rabbit confit shepherd’s pie


For a more refined presentation, you can also assemble the dish individually on each plate just before serving, using a biscuit cutter as a mould, instead of layering the ingredients in advance, as we do for traditional shepherd's pie. Spoon a little aioli on the side and garnish with a bit of parmesan and chives.

Préparation - 45 minutes

Cuisson -


Serves 4

  • 4 confit rabbit legs, meat shredded
  • 100 mL red wine
  • 1 shallot, chopped
  • 1 clove garlic, smashed and chopped
  • 4 medium potatoes
  • 125 mL (1/2 cup) milk
  • 100 g grated parmesan
  • 75 mL (1/3 cup) Favuzzi olive oil
  • 10 mL (2 teaspoons) Joe Beef BBQ powder

To serve

Stonewall Kitchen habanero mango aioli



  1. Preheat the oven to 180°C (350°F).
  2. Sweat the garlic and shallots in 30 mL of olive oil, then add the rabbit, red wine and 5 mL of Joe Beef BBQ powder. Reduce over low heat.
  3. In the meantime, cook the potatoes in boiling salted water.
  4. Drain the cooked potatoes, peel them and mash them with the milk, the parmesan, the rest of the olive oil and a bit of salt.
  5. Transfer the rabbit mixture into an oven-safe Pyrex dish and cover with the parmesan mashed potatoes. Sprinkle with a bit of Joe Beef BBQ powder and bake for 30 minutes.
  6. Serve with a green salad and Stonewall Kitchen habanero mango aioli.