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