GET READY: ingredients out • food processor, slicer & grater blade • large skillet • 9x9 inch casserole dish • large saucepan

GET SET: pre-heat oven to 350 °F (180 °C) • kettle boiled • skim read instructions before you begin •

GO! :: Instructions

1. For The “Potato” Layers: peel the turnips and using the slicer blade on your food processor, slice them. Throw straight into a large saucepan and cover with water to boil on high for 5 minutes.
   
2. For The Filling: in a large skillet, heat the beef tallow, chop the leeks and sauté, add in the ground beef breaking it up with a wooden spoon.
3. Peel the garlic, chop the fresh rosemary and sage and when the meat is no longer pink, using a garlic press add the garlic to the pan, with the herbs, salt, pepper, tomato paste and bone broth. Give it a good stir to combine and continue to cook.
4. Make Your Pie: drain the turnips and using a slotted spoon, cover the bottom of the casserole dish evenly with half of the turnip slices.
5. Top with the ground beef mixture evenly and press down. Cover with the remaining turnip slices and sprinkle with salt.
6. Using the grater blade on your food processor, shred the cheese and sprinkle evenly over the top of the pie.
7. In a jug, measure out the heavy cream (or coconut cream), crack the eggs in and whisk together with lots of black pepper. Pour evenly over the cheese.
8. Bake in the oven for 15 minutes.
9. Serve & enjoy! x