There aren't many recipes out there for this so I pretty much decided to wing this one and hope for the best.
Ingredients
Duck meat, diced.
Half an onion, diced
2 stalks celery, diced
2 carrots, diced
1/4 cup frozen peas
2 sweet potatoes
1 package sliced mushrooms
1 tsp paprika
1/8 cup red wine
2 TBSP butter
cornstarch
1) I had a little less than half a duck that had bones still in it so I had to debone the duck and diced up the duck meat. Fill a small pot up halfway with water and boil. Add sweet potatoes and cook until a fork can pierce the sweet potato easily.
2) In a deep skillet, with some olive oil, I sautéed all of the veggies (with the exception of the peas and mushrooms) After a couple mins, I threw in the tsp of paprika.
Then I added the mushrooms and the wine. Set the burner to simmer and let the mushrooms and wine cook down. This will take about five minutes.
Then I added the peas. In a small bowl, I mixed about 1 and 1/2 TBSP with about 1/4 cup water. Stir in the cornstarch mixture. Cook for a couple minutes and the mixture should thicken. If not add more cornstarch and water mixture.
After mixture has thicken, pour into a greased 9x13 inch pan. Mash up the sweet potatoes with the butter. Add warm milk if you think the sweet potato mixture is too thick. I added some milk but I thought mine would have been fine without it. Add sweet potato mash to the pan and spread.
Top with cheese and bake about 15-30 minutes until the pie is heated through.
