I have to admit that this is one of those dishes that is best to cook alone and calmly instead of "in 15 minutes of frenetic activity" when we are tired after working all day and with a room full of people that we have to entertain until the time to sit at the table comes
And yes, the original version is made with venison but as I was living in Barcelona I couldn't easily find this kind of meat so I had to adapt this recipe into a much simple and easier version.
Still, I suggest you to follow the original recipe if you have the chance of find venison meet.
Nutrition Info: 340 Calories; 9gr. Fat; 24 gr. Protein; 42gr. Carbs; 7gr. Fiber; 50mg. Cholesterol and 540mg. Sodium
And yes, the original version is made with venison but as I was living in Barcelona I couldn't easily find this kind of meat so I had to adapt this recipe into a much simple and easier version.
Still, I suggest you to follow the original recipe if you have the chance of find venison meet.
Nutrition Info: 340 Calories; 9gr. Fat; 24 gr. Protein; 42gr. Carbs; 7gr. Fiber; 50mg. Cholesterol and 540mg. Sodium
Ingredients:
- 1 cup sliced Mushrooms.
- 1 Onion.
- 1 Carrot.
- 1 Garlic clove.
- 16 oz ground Beef.
- 7oz. ground Pork.
- 1 tbsp. Flour.
- 2 peeled Tomatoes.
- 1/3 Red Wine.
- 2 tbsp. Worcestershire sauce.
- 6 Potatoes.
- Milk.
- Butter.
- Olive Oil.
- Salt, Pepper and Nutmeg.
Mash PotatoesDirections:
- Peel and cut the potatoes into small cubes. Boil them in a pot with a pinch of salt.
- When ready, drain the potatoes and smash them.
- Add a tablespoon of butter, a teaspoon of salt, a pinch of nutmeg and ground pepper.
- Slowly add mild until you find the texture you preffer.
- Taste and correct the flavor with salt, pepper or nutmeg if needed.
Directions:
XOXO
- Peel and chop the garlic and onions.
- Also peel and cut carrots into small cubes.
- In a hot pan add 1 tbsp of olive oil and cook the onions, the carrots and the garlic.
- When the vegetables are ready, add the mushrooms and cook all together about 3 minutes.
- After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula.
- Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan.
- Stir in the flour and, still stirring, add the tomatoes, the wine and the Worcestershire sauce.
- Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about half hour with a very low heating.
- As usual; taste and add salt and pepper if needed
- Grease a suitable baking dish and distribute the meat well and evenly.
- Finally, cover the meat with a generous layer of mashed potatoes.
- Sprinkle with a some Parmesan cheese, small cubes of butter and spread a few drops of Worcestershire sauce on the top.
- If we cook the Rudolph Pie at the very last minut you will only need to bring the pie to the oven about 10 minutes in a 425ºF
- This should be enough to make it piping hot, golden and crisp on top.
- If cooking from cold, about an hour in a 375ºF oven should do it.
TIPS
- Usually, any mushroom species are suitable for this recipe. You can shop around your grocery store or farmers market and choose which you like the most
- If you like hot and spicy flavors you can add a fresh chili or dried chili flakes.
- If you have children at home and they don't like veggies, you can always mince the veggies with a blender. They will eat healthy but they won't notice!.
XOXO
