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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Casseroles Main Dish Pork American Oven Dietary Copycat Egg Free Wild Game Deer Free Of Something Meat Novelty Equipment Number Of Servings 4 Hours Or Less

Rudolph's Pie Shepherd's Pie

This recipe is posted by request and is a copycat from the cooking show nigella bites.

Steps

Pour 500ml of near boiling water over the porcini mushrooms and leave to steep.
Warm oil into very large thick bottomed pan and add the chopped onions , carrots and minced garlic.
Cook , stirring for about 10 minutes.
Drain the porcini , reserving the soaking liquid.
Chop coarsely and add with the button mushrooms to the vegetable mixture.
After about 5 minutes.
Add a little more oil to the pan , then.
Stir for about 5 minutes until the rawness has left them a bit , and salt-unstintingly-and then return the vegetable mixture to the pan.
Stir in flour and add the mushroom-soaking liquid , tinned tomatoes , diluted puree , marsala and a few shakes of worcestershire sauce.
Stir well , cover partly with a lid and reduce heat so that the mince bubbles gently , for about 40 minutes to an hour.
Meanwhile boil the spuds in a large pan of salted water until half way done , add the parsnips.
Boil until done , drain , allow to dry a bit.
Warm the milk and melt the butter in the heat.

Ingredients

dried porcini mushrooms, olive oil, onions, carrots, garlic cloves, button mushrooms, venison, ground pork, flour, marsala, chopped tomatoes, water, tomato puree, worcestershire sauce, potatoes, parsnips, milk, butter, nutmeg