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Are you all turkey’d out yet?

If the answer is yes then I have the answer for you. Rudolf pie is a festive play on cottage pie.

The biggest difference is the venison mince with the addition of parsnips in the mash on top.

Ingredients:

  • 500g minced Venison
  • 1 leek
  • 2 large carrots grated
  • 1 cup of frozen peas
  • 1kg potatoes
  • 1kg parsnips
  • 200ml Port
  • 1tr stock or homemade bone broth
  • 1tsp cinnamon
  • 1tbsp Plain flour

Method:

  • First get the potatoes and parsnips peeled and chopped into chunks for boiling.
  • While they are boiling ready to mash, chop the leek and fry in a little oil until softened.
  • Add the carrots and minced venison to the pan, and brown the meat. Then sprinkle over the flour.
  • Pour in the Port and deglaze the pan.
  • Add the cinnamon, stir in then add the bone broth or stock. Stir it through then add the peas.
  • Once the ‘sauce’ has thickened pour into the baking dish.
  • By now the potatoes and parsnips should be softened. Add 1tbsp of butter to the veg and mash it all together
  • Carefully spoon the mash over the meat mixture, then top with a cranberry Rudolf nose for decoration
  • Bake in a 180-200 degree C oven for 20mins until the top has a golden crisp appearance.

Serve with steamed broccoli or your favourite side dish.

I hope you enjoy this recipe. I will be back on Friday with a special Blog and free gift.

Speak soon

Sam x

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