It’s getting cold here in NYC and it happened so suddenly. One day it was a balmy 70 degrees and the next it was spitting snow! The weather in the northeast is predictably unpredictable. With this colder weather, I have begun to crave some of my favorite cold weather foods. However my all time favorite is Shepherd’s Pie. I could eat a whole pan of it and still be wanting more. It is just THAT good. This time when I made my Shepherd’s Pie, I decided to dress it up a bit and create a Truffled Shepherd’s Pie by using the White Truffle Butter from Epicurean Butter. And oh my word, was it good!
The White Truffle Butter gave the shepherd’s pie some umami and helped to add a richness to the dish. It helped update a classic and made one of my favorite foods even more irresistible.
Truffled Shepherd's Pie
- 1 1/2 Pounds Potatoes
- 5 Tbsp White Truffle Butter by Epicurean Butter
- 1 White Onion
- 1 1/2 Pounds Ground Beef
- 2 Cups Yellow Corn
- 1/4 Cup Milk
- Rinse and peel potatoes. Place in large pot, cover with water and bring to a boil. Cook until potatoes are cooked through. Drain water and mash potatoes. Add milk, and salt and pepper to taste. Mash potatoes until creamy and smooth.
- While potatoes are cooking, brown the ground beef and drain fat. Add onion and cook until onion is translucent. Salt and pepper to taste.
- Preheat oven to 375. Using a large casserole dish, spoon ground beef mixture evenly across the bottom of the pan. Spread corn evenly on top of ground beef. Add White Truffle Butter on top of corn and top with mashed potatoes. Season with paprika to taste. Cook for 30 minutes or until mashed potatoes are browned and meat/vegetable mixture is bubbling. Let cool and enjoy!