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Christmas Shepherd’s Pie

Christmas is just a little more than a month away — and it’s about time to start planning all your festive gatherings and parties. If you’re looking to wow your guests, why not try this delicious Christmas Shepherd’s Pie recipe? Hearty, comforting and easy to cook, this dish is bound to be a hit among all ages.

Source your ingredients from the 25Hours members-only eStore, which offers an extensive 30 categories to choose from. The best part? Everything is going at wholesale prices! Be spoiled for choice with a curated variety of the freshest ingredients and elevate your recipes by ensuring optimum taste and quality.


Our eStore curated ingredients

1. *50g Brown Maitake Mushrooms 
2. *4x Japanese Onions 
3. *4x Carrot
4. *4x Japanese Garlic
5. *3-5 tbsp Truffle Extra Virgin Olive Oil
6. *Pepper & Olive Smoked Salt Flakes
7. *50g Eringi Mushrooms

8. *2x Chopped Tomatoes 

9. *4kg Potatoes
10. 1kg Minced Wagyu Beef 
11. 1kg Minced Pork 
12. 2 tbsp Flour 
13. 2 tbsp Tomato paste, diluted

14. 110g Marsala wine
15. Worcestershire sauce - to taste
16. 1.4kg Parsnips, cut into chunks
17. 170g Full-Fat Japanese Milk 
18.1 stick Japanese Butter, melted
19. Pinch freshly ground nutmeg

*available on our members-only eStore


1. Pour 2 cups of boiling water over the mushrooms. Peel and chop onions, carrots, and garlic.


2. Pour oil into a large pan. When warm, add chopped onions, carrots and garlic. Add salt to prevent vegetables from burning. Stir for 10 minutes.


3. Drain the mushrooms and set the water aside. Chop the mushrooms coarsely. Add the chopped mushrooms and Eringi mushrooms into the pan. Cook for 5 minutes. Transfer the cooked vegetables onto a plate. Set aside.


4. Oil the pan and add the minced meat. Break them up into smaller pieces and stir for 5 minutes. Add salt. Add the vegetable mixture back into the pan. Stir the flour in. Still stirring, pour in the mushroom-soaked water, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well. 

5. Cover the pan partially with a lid and lower the heat. Let it sit for an hour. Once cooked, taste for seasoning before removing from heat.


6. Boil the potatoes in a large pan of salted water until mildly tender. Add peeled parsnips and cut into chunks. Simmer until the potatoes and parsnips are tender enough to mash. Drain the water and let them dry. Warm the milk and melt the butter. 

7. Mash the potatoes and parsnips. Grate in fresh nutmeg and add salt to taste.


8. Place the meat mixture into a large dish, approximately 12.5 inches by 14.5 inches. Dollop the potato mash on top, spreading with a spatula or back of a spoon. Use a fork to draw lines over the top for design. Dot the top with butter and sprinkle with Worcestershire sauce.

*Tip: If you’re cooking while the ingredients are still warm, put the dish in the oven for 10 minutes at 220 degrees celsius to have a golden and crisp top. Otherwise, cook at 190 degrees celsius for 60 minutes. 


 Rudolph Pie (Christmas Shepherd’s Pie)

Source: Recipe from Nigella Lawson 

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