• Dice the beef heart finely, removing the white parts.
• Peel and chop the onions. Sauté them in butter in a skillet. Once soft, add the diced heart, white wine and bouquet garni. Season with salt and pepper. 
• Sauté for 2-3 minutes, then transfer everything to a baking dish and braise in a moderate oven for 45 minutes. 
• Meanwhile, prepare the mashed potatoes. 
• Remove the dish from the oven and cover with a layer of mashed potatoes. 
• Combine the breadcrumbs and ground hazelnuts and sprinkle over the shepherd's pie.
• Sprinkle with cheese.
• Return to the oven and bake at a high temperature for 10 minutes until browned on top. 
• Serve hot. 

Collaboration: VFC and Produits tripiers de France