This recipe is one I learnt from my mother-in-law in the UK. As with MOST recipes, I have modified it to ensure it’s packed with EVEN more nutrition , but full recognition goes to Nanny Bees for sharing it with me and for the times we shared making it together. 

INGREDIENTS

500g of grass fed organic mince

5 cups of raw veggies (this is often what is seasonal or comes from our organic veggie box)

My go to BASICS are:

carrots, pumpkin (butternut squash), parsnip, celery, zucchini, broccoli, cauliflower swede to make up my 5 cups.

2 cups Bone Broth

2 Tbsp of gluten free Tamari

1 tsp of arrowroot powder

6 Large potatoes (can use a combo of sweet and white or choose to have all the same)

1 red onion finely chopped

1 handful fresh parsley chopped finely
1 handful of fresh basil chopped roughly
1/2 tsp sea salt
1 pinch of ground black pepper

METHOD

In a pot, place mince and onion in bone broth and slow cook

Add veggies your tamari and add water- if needed and continue to slow cook until cooked through.

Throw in fresh herbs and when veggies are cooked gently blend with stick blender for smooth consistency (optional)

Add salt and pepper to taste

In a separate pot boil the potato- to mash later 

Place mince into a baking dish and when potato is ready, mash (with butter -optional) and spread on top.

Optional: (Nanny Bees’ trick) Place pie in the oven if butter was used in the potato to add a little crispy top. 

Enjoy the nutrient dense goodness 

❤️ Jodie