This delicious Rudolph Pie is the perfect hearty dish for a cozy dinner. Packed with tender ground meat, savory vegetables, and a creamy potato topping, it’s simple to make and full of flavor. You can easily adapt it with ingredients you have on hand, and the golden, crispy top adds the perfect finishing touch!
Ingredients Needed:
Filling:
- 50g dried porcini mushrooms
- 500ml boiling water
- 2 tbsp olive oil
- 4 onions, roughly chopped
- 4 carrots, roughly chopped
- 4 garlic cloves, grated
- 500g fresh mushrooms, quartered
- 1kg venison or reindeer meat, coarsely ground
- 1kg pork, coarsely ground
- 2 tsp plain flour
- 6 tsp Marsala wine
- 800g chopped tomatoes
- 125ml water
- 2 tsp tomato purée, dissolved in water
- Sea salt and black pepper, to taste
- Worcestershire sauce, to taste
Potato Topping:
- 4kg potatoes, peeled
- 1.5kg parsley root
- 125ml warm milk
- 125g butter, plus a little extra for topping
- Grated nutmeg, to taste
- Sea salt and black pepper, to taste
How To Make Rudolph Pie Recipe?
- Prepare the Mushrooms: Place the dried porcini mushrooms in an ovenproof bowl and pour over the boiling water. Let them hydrate for about 20 minutes, or until soft. Keep the soaking liquid.
- Cook the Vegetables: In a large pan, heat the olive oil. Add the chopped onions, carrots, and grated garlic, and sauté until soft and translucent (about 10 minutes). Add the fresh mushrooms and cook until browned.
- Cook the Meat: Transfer the vegetables to a separate bowl. In the same pan, add more olive oil and brown the ground meat, breaking it up as it cooks. Once browned, return the vegetables to the pan with the hydrated porcini mushrooms. Season with salt and pepper.
- Make the Sauce: Stir in the flour, then gradually add the mushroom soaking liquid, chopped tomatoes, diluted tomato purée, Marsala, and Worcestershire sauce. Bring to a simmer and cook for 40 minutes to 1 hour, allowing the mixture to thicken and develop flavor.
- Prepare the Potato Topping: While the filling cooks, peel and boil the potatoes and parsley root (or parsnips) in salted water until tender. Drain and steam dry. Mash with a ricer or potato masher, then stir in warm milk, butter, nutmeg, salt, and pepper.
- Assemble the Pie: Preheat the oven to 225°C (425°F). Taste the meat mixture for seasoning, adjusting with salt and pepper as needed. If the mixture is too liquid, simmer without a lid to reduce. Pour the hot filling into a greased baking dish (about 40×30 cm / 16×12 inches). Spoon the mashed potato over the top in large dollops, smoothing it out with a spatula. Create a textured pattern with a fork and dot the top with butter. Drizzle with a little more Worcestershire sauce, then bake for 15 minutes or until the top is golden and crispy.
- Optional Decoration: For a festive touch, place a candied cherry in the center of the pie to symbolize Rudolph’s shiny red nose.
Recipe Tips:
- Use Fresh Mushrooms for Extra Flavor: Fresh mushrooms make the filling taste better and give it a nice texture.
- Don’t Overcook the Meat: Be careful not to overcook the meat, so it stays juicy and tender in the pie.
- Season as You Go: Taste the filling and the mashed potatoes as you cook to make sure they’re flavorful.
- Make the Potato Topping Creamy: Mash the potatoes well and add warm milk and butter for a creamy texture.
- Don’t Skip the Worcestershire Sauce: This sauce adds a nice tang to the filling, and a little extra on top before baking makes it even better.
How To Store & Reheat Leftovers?
- Refrigerate: Let the pie cool to room temperature, then cover and store in the fridge for up to 3 days.
- Freeze: After cooling, wrap the pie tightly and freeze for up to 3 months.
- Reheat: Reheat the filling in a pan over medium heat, stirring until hot.
Nutrition Facts:
- Calories: 801 kcal
- Total Fat: 34.5g
- Saturated Fat: 17.3g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 1,500mg
- Total Carbohydrate: 93.1g
- Dietary Fiber: 9.5g
- Sugars: 14g
- Protein: 37.0g
Try More Nigella Lawson Recipes:
Nigella Rudolph Pie Recipe
Description
This delicious Rudolph Pie is the perfect hearty dish for a cozy dinner. Packed with tender ground meat, savory vegetables, and a creamy potato topping, it’s simple to make and full of flavor. You can easily adapt it with ingredients you have on hand, and the golden, crispy top adds the perfect finishing touch!
Ingredients
Filling:
Potato Topping:
Instructions
- Prepare the Mushrooms: Place the dried porcini mushrooms in an ovenproof bowl and pour over the boiling water. Let them hydrate for about 20 minutes, or until soft. Keep the soaking liquid.
- Cook the Vegetables: In a large pan, heat the olive oil. Add the chopped onions, carrots, and grated garlic, and sauté until soft and translucent (about 10 minutes). Add the fresh mushrooms and cook until browned.
- Cook the Meat: Transfer the vegetables to a separate bowl. In the same pan, add more olive oil and brown the ground meat, breaking it up as it cooks. Once browned, return the vegetables to the pan with the hydrated porcini mushrooms. Season with salt and pepper.
- Make the Sauce: Stir in the flour, then gradually add the mushroom soaking liquid, chopped tomatoes, diluted tomato purée, Marsala, and Worcestershire sauce. Bring to a simmer and cook for 40 minutes to 1 hour, allowing the mixture to thicken and develop flavor.
- Prepare the Potato Topping: While the filling cooks, peel and boil the potatoes and parsley root (or parsnips) in salted water until tender. Drain and steam dry. Mash with a ricer or potato masher, then stir in warm milk, butter, nutmeg, salt, and pepper.
- Assemble the Pie: Preheat the oven to 225°C (425°F). Taste the meat mixture for seasoning, adjusting with salt and pepper as needed. If the mixture is too liquid, simmer without a lid to reduce. Pour the hot filling into a greased baking dish (about 40×30 cm / 16×12 inches). Spoon the mashed potato over the top in large dollops, smoothing it out with a spatula. Create a textured pattern with a fork and dot the top with butter. Drizzle with a little more Worcestershire sauce, then bake for 15 minutes or until the top is golden and crispy.
- Optional Decoration: For a festive touch, place a candied cherry in the center of the pie to symbolize Rudolph’s shiny red nose.
Notes
- Use Fresh Mushrooms for Extra Flavor: Fresh mushrooms make the filling taste better and give it a nice texture.
- Don’t Overcook the Meat: Be careful not to overcook the meat, so it stays juicy and tender in the pie.
- Season as You Go: Taste the filling and the mashed potatoes as you cook to make sure they’re flavorful.
- Make the Potato Topping Creamy: Mash the potatoes well and add warm milk and butter for a creamy texture.
- Don’t Skip the Worcestershire Sauce: This sauce adds a nice tang to the filling, and a little extra on top before baking makes it even better.
Nigella Rudolph Pie Recipe