CURRIED BEEF PIES WITH PARSNIP MASH
(High-carb day)
One of my all-time favourite childhood memories is eating a pie for breakfast before school. Not much has changed, except I now make my own pies.
Serves 6
INGREDIENTS
• 3 tbsp coconut oil or good-quality animal fat such as lard or duck fat• 1kg beef cheek, trimmed & cut into 2cm cubes• 1½• 1 carrot, finely chopped• 1 celery stalk, finely chopped• 3 garlic cloves, finely chopped• 200g beef mince• 2 tbsp curry powder• 600mL beef bone broth or stock• 400g whole peeled tomatoes, crushed• 2 tbsp tapioca flour, mixed with 2 tbsp water• Sea salt & freshly ground black pepper• 2 tsp lemon juice• 1 tsp yellow mustard seeds• 1 tsp brown mustard seeds• 2 tbsp olive oil• 2 sprigs crispy curry leaves (fried in coconut oil until crispy)
