Recipe for a Shepherd’s Pie with chestnuts and porcini mushrooms topped with cocoa nibs.

Score the chestnuts, then cook them in a large amount of salted boiling water for 30 minutes.

Peel and then cook the potatoes in a pot of salted water, starting with cold water, for 20 minutes.

Clean and cut the mushrooms into pieces of 1 to 2 centimeters.

Check the cooking of the potatoes by piercing them with the tip of a knife, then drain them. Place the cooked potatoes in a saucepan with 100 g of cream and 50 g of butter. Heat over low heat while mashing the potatoes with a spoon, then set aside.

In a pan, sauté the mushrooms in butter until they achieve a beautiful golden color, then cook on low heat.

Drain and peel the chestnuts, making sure to remove the thin skin found under the shell (although edible, it is not very pleasant in the mouth). Add the chestnuts to the pan with the mushrooms along with 100 g of cream, season with salt and pepper, and simmer for a few minutes.

To finish, distribute the porcini and chestnut mixture into individual ramekins or into molds with a height of 10 cm in diameter. Cover with purée. Sprinkle with breadcrumbs and cocoa nibs. Bake in the oven for a few minutes until golden.