fbpx
Danielle Walker's Shepard's Pie (Part 1)

Danielle Walker’s Shepard’s Pie (Part 1)

Published on April 14, 2021 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

I have mentioned Danielle Walker on here before – because she is who I’m ultimately striving to be like on my Paleo cooking journey. In my opinion, she was the OG of Paleo before it became more mainstream. And her recipes are so so good and NORMAL. She makes food I want to eat. Meaning sometimes I eat because I have to and other times I eat because it’s just that good. Every single recipe of Danielle’s I’ve tried has been a home run and has also tasted better than the original version I grew up on. Her Shepard’s Pie is no exception. Depending on what you or your family can tolerate, I made her recipe with mashed potatoes on top instead of mashed cauliflower (which is what Danielle uses). However either way is delicious and worthy of becoming a staple family meal in your home.

*This recipe is from Danielle’s cookbook Eat What You Love.

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion diced
  • 2 cups beef broth (or bone broth)
  • 1/4 cup tomato paste
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons unflavored powdered gelatin
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground allspice
  • 4 small pitted dates
  • 3 garlic cloves minced
  • 2 pounds ground beef
  • 2 large carrots diced
  • 1/2 cup frozen peas
  • Salt and pepper to taste

Instructions

  1. To make the filling, melt 1 tablespoon of the butter in a skillet over medium-high heat. Add the onion and sauté for 3 to 5 minutes, until fragrant and translucent. Whisk in the beef broth, tomato paste, vinegar, gelatin, rosemary, and allspice. Bring to a boil, turn the heat to medium-low, and simmer for 5 minutes, until the sauce thickens slightly. Transfer the sauce to a blender and add the dates. Blend on high for 30 seconds, until smooth.
  2. Wipe the skillet clean and return it to medium-high heat. Add the remaining 1 tablespoon of butter and the minced garlic to the pan and cook for 30 seconds, until fragrant but not browned. Add the ground beef, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, breaking up the the meat with a wooden spoon, until the meat is browned and cooked through, about 10 minutes. Drain the fat from the pan, then add the carrots and peas and cook for 5 minutes. Stir the sauce into the meat mixture, then spread it evenly into a dutch oven or rectangular baking dish.
  3. Top the ground beef mixture with mashed potatoes, spreading the mash to the edges of the dish and smoothing the top with a rubber spatula. Brush the top with melted butter and bake at 350 degrees for 25 minutes, until the sauce is bubbling and the mash begins to brown. Transfer the dish to a cooling rack and let is rest for 15 minutes before serving.
  • Servings : 6-8
  • Ready in : 60 Minutes
  • Course :
  • Recipe Type :

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

About Chef