# Black Truffle Shepherd’s Pie

British recipe from Chef Jason McKinney, about 50 minutes, serves about 4.

Brown the beef in batches so it sears instead of steams.

- Total time: about 50 minutes (estimated)
- Hands-on: about 40 minutes
- Serves: about 4
- Level: Easy
- Cuisine: British

## Ingredients

- ½ pound red potatoes
- ½ pound russet potatoes
- 1-2 carrots
- ½ yellow onion
- 2 stalks celery
- 2 garlic cloves
- 4 thyme sprigs
- 6 tablespoons butter
- 1 pound ground beef
- 1 tablespoon all purpose flour
- ½ cup buttermilk
- 1½ cups broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tomato paste
- 2 egg yolks
- Truffle salt or flaky sea salt, to taste
- 1 jar truffle carpaccio (sliced black truffle in oil)

## Method

1. Peel and dice the russet potatoes into 1 inch pieces. Cut the red potatoes (unpeeled) into 1 inch pieces. Transfer the potatoes to a large pot. Cover with water, add a pinch of kosher salt, and bring to a boil over high heat. Once boiling, adjust the heat to maintain a simmer.
2. Allow the potatoes to simmer for about 20 minutes or until tender to a knife. While the potatoes are simmering, it’s time to prepare everything else. Peel and dice the carrots, onion, and celery. Peel and thinly slice the garlic. Pick and chop the thyme. Slice 2 tablespoons of butter for the beef and 4 tablespoons of butter for the potatoes. Remove the beef from its packaging and pat dry with paper towels.
3. Heat a cast iron pan over medium-high heat. Add 2 tablespoons of butter and the beef to the preheated pan. Season with a Pinch of truffle salt or flaky sea salt. Use a wooden spoon to break up the beef. Continue cooking until well browned, about 3–4 minutes. In a strainer set over a mixing bowl, drain the beef. Set aside.
4. Return 2 tablespoons of the reserved fat back into the cast iron pan and reheat over medium. Add the diced vegetables, garlic, and a Pinch of truffle salt or flaky sea salt. Cook until softened, about 3–5 minutes. Add the wine and reduce over medium-high heat until almost dry. Turn the heat to medium-low. Sprinkle on the flour and cook, stirring, for one minute.
5. Add the 1½ cups of broth, Worcestershire sauce, tomato paste, and beef. Bring to a simmer, then add the chopped thyme. Allow the mixture to simmer for about 5 minutes. Preheat your broiler to high. Drain the potatoes and return them to the pot. Place the pot over low heat and beat the potatoes with a wooden spoon until they form a paste. Slowly whisk in ½ cup of buttermilk. Whip in the remaining 4 tablespoons of butter.
6. Slowly add the egg yolks and whip them into the potatoes. Season with a Pinch of truffle salt or flaky sea salt. Turn the heat off of the simmering beef and spread the whipped potatoes on top. Transfer to directly under your broiler. Broil until Golden Brown and Delicious (GBD), about 2–3 minutes. Top with truffle carpaccio. Enjoy that beautiful Shepherd’s Pie!!

## Tools

- Please have ½ cup of red wine on hand
- Peeler
- Knife
- Cutting board
- Large pot
- Whisk
- Strainer
- Mixing bowl
- Large cast iron pan
- Paper towels

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/black-truffle-shepherds-pie-with-buttermilk-whipped-potatoes
By Chef Jason McKinney. Free to cook; please link the page when you share it.