Shepherd's Pie With Truffle Oil

Pure white flakes fall gently from the heavens, blanketing the entire world in a sparkling mantle. All sounds seem hushed. The air is crisp and cold. Whether you're spending an active day outside or passing a quiet afternoon beside the fire, the Shepherd's pie is the favorite of comfort food will warm both body and soul on any winter day.



Note: A mixture of boiled potatoes and parsnips or rutabaga may be used for the topping. Also, use any other spice of your choice, for a variation in flavor.

Serves: about 6

Ingredients:

• 1 lb. ground beef
• 1 lb. ground buffalo or ground lamb
• 1 large onion, diced
• 1 large carrot, shredded
• 1 cup shredded butternut squash
• Salt and freshly ground pepper
• 1-2 tsp smoked paprika
• 1 tsp Worcestershire sauce
• 2 lb. potatoes, peeled
• 1 Tbsp. butter
• 1/2 cup light or heavy cream
• 1/2 cup Gruyère cheese, shredded, plus 2 Tbsp. for a top
• about 1 Tbsp. or more truffle oil, plus extra for a top

Directions:

Preheat the oven to 400F.

Place the meats in a heavy pan with no extra fat and cook gently, stirring frequently, until the meat begin to brown.

Add the onions, carrots, butternut squash and continue to cook gently for about 10 minutes. Stir all seasonings and Worcestershire sauce, and simmer gently for about 15 minutes, stirring occasionally. Turn into a shallow ovenproof dish.

Meanwhile, cook the potatoes in lightly salted, boiling water until tender, then drain thoroughly, and mash, beating in the butter, hot cream, truffle oil, salt, pepper and cheese.

Spoon the mashed potato over the meat. Sprinkle with cheese and extra truffle oil. Bake in a preheated oven for about 20 minutes, or until the cheese is bubbling and golden. Serve immediately.