Cover the bottom of a cast iron skillet with extra virgin olive oil. Add <quantity>600<unit>g</unit></quantity> of pork sausage

Preheat the oven to <temperature>220<unit>°C</unit></temperature>

Place the skillet in the oven for 10m to sear the sausage

Add <quantity>500<unit>g</unit></quantity> of tomato passata

Place it back in the oven for 30m to reduce the passata

Let it cool down in the skillet

Using a hand blender, gently mash the sausage into a homogeneous paste. The sausage ragu is ready

Trim and peel <quantity>500<unit>g</unit></quantity> of arracacha root

Dice the arracacha root

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a dutch oven. Add the diced arracacha

Add <quantity>1<unit>tbsp</unit></quantity> of garlic paste and stir to combine

Add <quantity>3<unit>tbsp</unit></quantity> of water and stir

Add <quantity>300<unit>ml</unit></quantity> of fresh light cream and stir to coat all the arracacha

Cover with a lid and cook over medium-high heat for 30m or until the arracacha is tender

Season with salt to taste

Mix with a hand blender, while still hot, until you obtain a silky and smooth purée. The arracacha root mousseline is ready

Fill a small skillet halfway with the Sausage Ragu

Cover the ragu with the Arracacha Root Mousseline

Cover with shredded gruyère cheese to taste

Place in the oven and roast until the cheese is golden brown. The arracacha & sausage shepherd's pie is ready

Enjoy!