Roast guinea fowl crown with leg ‘shepherd’s pie’ alongside

Roast guinea fowl crown with leg ‘shepherd’s pie’

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(1 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins

Easy

Serves 2

Roast a guinea fowl crown, then use the leg for Tom Kerridge's take on a shepherd's pie.You could eat both together, or freeze one of the dishes to enjoy later  

Nutrition and extra info

Nutrition: Per serving

  • kcal1148
  • fat54g
  • saturates22g
  • carbs56g
  • sugars15g
  • fibre11g
  • protein103g
  • salt3.9g
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Ingredients

  • vegetable oil, for frying
  • 1 small guinea fowl, legs removed and reserved for the pie (see below)
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 1 or 2 clementines, halved
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • ½ bunch of thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the pie

  • 3 tbsp butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 guinea fowl legs
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 100g bacon lardons
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 8 baby onions or small shallots, halved
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 bay leaf
  • 2 tsp plain flour
  • 150ml red wine (optional)
  • 500ml chicken stock
  • handful of cavolo nero leaves or 4 Brussels sprouts, shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 2 large floury potatoes, peeled and quartered
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 75ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

Method

  1. To make the pie, heat 1 tbsp of the butter in a casserole dish or shallow saucepan. Season and fry the guinea fowl legs for 10 mins until browned. Transfer to a plate and set aside, then add the bacon to the pan and fry for a few mins until just starting to crisp. Scatter in the onions, carrots and bay leaf and cook for 5 mins more until softened, adding a bit more butter if needed. Stir in the flour and wine, if using, and boil for 30 seconds. Gradually pour in the stock, stirring constantly, and return to the boil.

  2. Return the legs to the pan, season generously, reduce the heat and simmer gently for 50 mins until the meat is tender and falling off the bone. If the stock doesn’t cover the legs completely, turn them over halfway through cooking. Transfer the legs to a plate and leave to cool, then stir in the cavolo nero, simmer for 1 min more and turn off the heat. When the legs are cool enough to handle, shred the meat off the bone and stir it back through the sauce. Tip everything into a small pie dish. 

  3. Boil the potatoes in salted water for 10 mins until tender, then drain and mash with the milk, most of the remaining butter and some seasoning. Top the pie with the mash and set aside. Will keep in the fridge for up to two days.

  4. Heat the oven to 220C/200C fan/gas 7. Heat some oil in an ovenproof frying pan and brown the crown, skin-side down. Turn using tongs, add the clementines to the pan, cut-side down, and put the thyme in the cavity of the crown. Transfer the pan to the oven. Dot the pie with the remaining butter and put in the oven on the shelf below the crown. Roast the crown for 25 mins, or until it reaches 60C on a cooking thermometer, then remove from the oven and leave to rest for 10 mins while the pie continues to bake until golden. Serve the pie on a board with the crown and the caramelised clementine halves for squeezing over.

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Comments, questions and tips

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reevey
2nd Jan, 2020
3.05
We were a bit disappointed with the 'shepherds pie'. Even though I followed the recipe as stated, the gravy was a little weak and too thin. There was plenty of meat on our guinea fowl legs but it didn't really work for us as a 'pie'. Nice concept but not the outcome, sorry Tom, but we could only score this 7.5/10. We will give it another go with a few tweaks to see if it can be improved
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