Serves: 8
For the maple and thyme roasted carrots:
450g carrots, peeled
2 tbsp garlic-infused oil
2 tbsp maple syrup
A few sprigs of thyme
For the spiced parsnip layer:
2 tbsp garlic infused oil
1/2 stick celery, finely sliced
1 bunch spring onions, green tops only
350g parsnips, peeled and grated
A few sprigs of rosemary, leaved picked and chopped
¼ tsp chilli flakes
1 tbsp apple cider vinegar
1 tin lentils, drained and rinsed well
65g breadcrumbs, gluten-free work well
1 tbsp miso paste
For the spinach and chestnut layer:
200g lardons
100g cooked whole chestnuts
200g spinach
1 tbsp milk
To assemble:
500g pastry, gluten-free puff works well too
1 free-range egg, whisked
For the beef gravy:
2 tbsp garlic infused oil
Two handfuls of leftover carrot and parsnip skins
4 spring onions, green tops only, roughly chopped
Any leftover maple drippings from the roasted carrots
A few sprigs of thyme
A few sprigs of rosemary
2 tbsp of flour, gluten-free works well
2 pouches of Borough Broth’s Organic, Grass-Fed Beef Broth or Organic low-FODMAP Beef Broth
2 tbsp cranberry sauce
1 tbsp miso paste
For the mash potato:
1½ kg potatoes, cut into chunks
100ml milk
2 tbsp unsalted butter
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
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