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1
Bring a medium-size stockpot of water to a boil over medium heat and add the diced potatoes.
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2
Cook until fork tender.
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3
Drain the potatoes and add to large mixing bowl.
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4
Add the buttermilk, 3 tablespoons butter, white truffle oil, 2 teaspoons salt and 1 teaspoon freshly ground black pepper.
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5
Whip until the potatoes are mashed.
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6
Set aside.
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7
Preheat the oven to 350 degrees F.
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8
Remove the sausages from the casing and combine it with the beef in a medium bowl.
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9
In a large saute pan, add 3 tablespoons of butter or oil.
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10
Add the beef and sausage mixture, the rosemary, and the remaining salt and pepper.
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11
Cook over medium heat until well browned.
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12
Remove the mixture from the pan and set aside.
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13
In the same pan add the carrots, celery, remaining 3 tablespoons of butter or oil and the maple syrup.
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14
Cook over medium heat for about 10 minutes.
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15
You don't want soggy vegetables; if anything, you want them still pretty crunchy.
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16
Remove from pan from the heat and set aside.
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17
You can cook the pie in individual ramekins or bake it in a large glass casserole dish.
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18
Either way add the vegetables for the first layer, then the meat, and finish it off with the whipped potatoes, being careful to keep your layers from getting jumbled.
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19
Sprinkle with cheese and bake for 15 minutes for individual servings or 25 minutes for a casserole dish.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
