ROOTS & CHEEKS SUPER PIE

This is the ultimate comforting pie to cosy up with and it is perfectly balanced with 7 different veggies and gut healing bone broth BOOSTED with Maca & Sea Spaghetti. It really is a super pie! This recipe was sponsored by Ossa Organics and you can find the product used here.

INGREDIENTS

• 2x tbsp Ghee

• 2x Medium sized Beef Cheeks

• 1x Leek, copped finely

• 1x Celery Stalk, copped finely

• 1x Parsnip, copped finely

• 1x large Carrot, copped finely

• 3x Garlic Cloves, crushed and grated

• 2x tbsp of Tomato Paste

• Salt & Pepper to taste

• 3x tbsp of quality Tomato Ketchup

• 1x Sachet Ossa Beef Bone Broth

• 3x Sprigs of fresh Thyme

Separately, prepare 4x soft-boiled Eggs and Mashed Potato in your usual style (enough to cover the pie based on size of your dish).

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01.

Heat the Ghee in a cast iron pot (with lid) and brown the seasoned Beef Cheeks. Set aside. In the same pot, add a dash of water to loosen the pot (or optional Red Wine), with the Leek, Celery Stalk, Parsnip, Carrot, and Garlic. Cook for 5 minutes. Add the Tomato Paste and Tomato Ketchup and stir through. Add Salt & Pepper to taste.

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02.

Nestle the Beef Cheeks back in the pot and pour in the Ossa Beef Bone Broth. Add in the Thyme and top up the pot with water (or more Broth) until Beef Cheeks are at least more than half way covered. Cover with lid and cook in a pre-heated fan assisted oven at 150 for 4-hours or until tender. Check once half way, spoon juices onto Beef Cheeks.

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03.

When cooking is complete, remove Thyme and shred the Beef Cheeks. Layer the pie with soft-boiled jammy Eggs and everything with a layer of prepared buttery white/sweet mash Potato. Grate Parmesan on top and finish in the oven for 30-40 minutes.

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