The Pioneer Woman Tasty Kitchen
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Paleo Shepherd’s Pie

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

A Shepherd’s Pie is one of those classic dishes that makes you feel all warm and cozy when you dig in to it. A traditional English dish that is normally made with lamb or mutton, this Paleo Shepherd’s Pie from Tk member Elana is made with beef and even has a little twist on the mashed potatoes.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

To make it you will need: olive lil, lnion, turkey or pork bacon, diced carrots, diced celery, ground beef, sea salt, black pepper, smoked paprika, chicken broth, and 2 whole large heads of cauliflower, trimmed, chopped and steamed until very soft.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

To start, heat 2 tablespoons of olive oil in a large pan.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Add the onion and sauté until the onion is soft and translucent. Add the bacon to the pan and cook until done.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Now you can add the carrots and celery, cooking in the bacon fat until they are soft and cooked through.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Add the meat to the pan and cook until brown.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Season with salt, pepper, and smoked paprika.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Pour in the chicken broth.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Cook everything together on the stove until the broth has reduced to less than half (about 40%) of the original amount.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Next put your steamed cauliflower florets into a food processor and puree with remaining olive oil until smooth.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

It should be smooth and creamy.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Transfer your mixture into a 9×13” baking dish.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Pour the pureed cauliflower over and smooth the top over with a spatula.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Bake at 350ºF for about 30 minutes. The top of the cauliflower mixture should turn a golden color.

 
 
 
Tasty Kitchen Blog: Paleo Shepherd's Pie. Guest post by Georgia Pellegrini, recipe submitted by TK member Elana of Elana's Pantry.

Serve hot with your favorite veggies on the side for the perfect hearty meal that everyone will look forward to! I love this recipe and you can find more just like it at Elana’s Pantry!

 
 

Printable Recipe

Paleo Shepherd’s Pie

See the full recipe post on elanaspantry’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

A healthier version of Shepherd’s Pie made Paleo. Shepherd’s Pie is a traditional English dish. In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor.

Ingredients

  • 4 Tablespoons Olive Oil, Divided
  • 1 whole Large Onion, Diced
  • 1 pound Turkey Or Pork Bacon, Cut Into 2 Inch Slices
  • 2 cups Diced Carrots
  • 2 cups Diced Celery
  • 1 pound Organic Grass Fed Ground Beef
  • ½ teaspoons Celtic Sea Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoons Smoked Paprika
  • 1 cup Chicken Broth
  • 2 whole Large Heads Cauliflower, Trimmed, Chopped And Steamed Until Very Soft

Preparation Instructions

Heat 2 tablespoons olive oil in a very large frying pan. Saute onion for 15 minutes until soft. Add bacon pieces to pan and sauté until cooked, about 10 minutes.

Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft. Add ground beef to pan and sauté until brown, just a few minutes. Season with salt, pepper and smoked paprika.

Add chicken broth and cook down broth until 60% evaporated.

Place cauliflower in food processor and puree with remaining olive oil until smooth.

Pour ground beef mixture into a 9×13 inch Pyrex baking dish. Pour mashed cauliflower over beef mixture.

Bake at 350°F for 30 minutes. Serve.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

 

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Looks Delicious! No Churn Blueberry Cheesecake Ice Cream

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (No Churn Blueberry Cheesecake Ice Cream, submitted by TK member Anita of Hungry Couple)

July is ice cream month, so we can’t begin to entertain thoughts of August without featuring an ice cream recipe. As an added bonus, it has cheesecake in it, so that’s two desserts in one. Score!

This No Churn Blueberry Cheesecake Ice Cream from our lovely friend Anita is a special treat indeed. It’s simple to make, and there’s no custard to cook. You don’t even have to worry if you don’t have an ice cream machine, or if you’re like me and have stored your ice cream bowl somewhere in the basement and never remember to stick it in the freezer the day before. The cream cheese and condensed milk give it nice body and substance, so the ice cream stays smooth without the churning.

You can click on the photo above to get the printable recipe. Thanks for sharing this, Anita! Make sure you check out her TK recipe box, which is full of all kinds of creations both savory and sweet from her blog Hungry Couple. Oh, and did you know she has a cocktail blog as well? She’s all kinds of amazing.

Have a great weekend, everyone!

 

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Let’s Talk Zucchini!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Zucchini)

These days, when I walk into my local vegetable market, the bin holding zucchini is just a sea of deep green freshness. Sometimes, in the winter, you’ll see some sad-looking specimens. But not in the summer. I have a hard time resisting them, even though I usually still have a small supply at home. I can’t help it—fresh vegetables are my weakness. Especially since I’ve given up trying to grow anything in my backyard. (The deer and groundhogs won that battle.)

Whether you are fortunate enough to have zucchini plants in your garden, or like me, want to bring home way too much zucchini every time you head to the market, there’s no denying it: there’s zucchini everywhere. So let’s put that abundance to good use, shall we? Tell us:

What’s your favorite way to use zucchini?

I love grilled vegetables, like Ree’s Grilled Zucchini with Lemon Salt that you see in the photo above. Zucchini bread is another favorite, and I’ll sometimes add shredded zucchini to other baking recipes because I’m sneaky like that. As a bonus, the zucchini makes the end product moist, so I think that’s a win-win!

How about you? Do you have any favorite ways to use zucchini? Share your ideas with us below! And, as always, if you have a recipe link, share away!

 

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Lemon Icebox Delight

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if this Lemon Icebox Delight wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

The lineup of ingredients is pretty simple. Check it out!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour your graham cracker crumbles into a large bowl. Whisk in the sugar.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Next, add in the melted butter and stir until large crumbles form.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once the graham cracker crumbles are formed, press them into the bottom of a 13×9 inch baking dish.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

In the same large bowl that you mixed the graham crackers, mix together cream cheese and powdered sugar until smooth. Next, fold in half of the Cool Whip until incorporated.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once it’s smooth, spread it over the top of the pressed graham crackers.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Now, it’s time for the second layer. Again in the same bowl as before, stir together the condensed milk and lemon juice. I ran out of lemons, so I used less lemon juice than called for. But it worked out just fine. I might even suggest it so that this layer isn’t too soft and you can spread out the final layer without it swirling too much.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour the mixture over the first layer. Looks gorgeous already!

Lastly, the final layer is the remaining Cool Whip! Cool Whip is one of my favorite treats, especially right out of the freezer. But I resisted eating the rest of it right out of the tub and put it on the bars.

Place these into the fridge to chill until ready to slice and serve.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Garnish with a bit of lemon zest to make it pretty. You and your family are going to fall very hard for these!

Be sure to check out Tonya’s TK recipe box and her site 4 Little Fergusons for more home-cooked inspiration. This Bistecca Pizza Al Forno is speaking volumes to me in particular!

What is your family’s favorite dish when you are together? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

 
 

Printable Recipe

Lemon Icebox Delight

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Tastes light and fresh, no pudding mixes in this recipe!

Ingredients

  • 1 cup Graham Cracker Crumbs
  • 1 stick Melted Butter
  • ½ cups Sugar
  • 8 ounces, weight Cream Cheese, Softened
  • 16 ounces, weight Cool Whip, Thawed, Divided
  • 1-½ cup Powdered Sugar
  • 1 cup Lemon Juice
  • 1 whole Lemon, Zested
  • 14 ounces, fluid Sweetened, Condensed Milk

Preparation Instructions

For the crust:
Preheat oven to 350ºF. Combine Graham cracker crumbs, butter and sugar. Press into the bottom of a sprayed 9×13 glass pan. Bake for 12 minutes. Cool.

For the filling:
Mix the cream cheese, powdered sugar and half the whipped topping until combined. Spread over cooled crust.

Whisk the sweetened condensed milk with lemon juice and zest, until combined. Pour over cream cheese layer. Top with remaining whipped topping and refrigerate overnight before serving.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Anniversary Giveaway #5: KitchenAid Mixer (Winner Announced!)

Posted by in Looks Delicious!

Happy Friday, friends! Welcome to day five of our 5th anniversary giveaway week! We love our Tasty Kitchen community and want to say thanks for, well, being you! We just had to end the week with one of our favorite kitchen appliances, the KitchenAid Mixer. Oh, how we love these babies. We couldn't live without ours, and we want to share the mixer love today.

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Anniversary Giveaway #4: Food Processor (Winner Announced!)

Posted by in Miscellaneous

It's our fifth anniversary, and to say thank you to our wonderful community, we're doing giveaways all week. Today, we have a Cuisinart Food Processor for you. It's the powerhouse of the kitchen and can make life so much easier. Once you use one, you can never go back! Here are some great recipe ideas that use a food processor. The possibilities are endless!

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Anniversary Giveaway #3: Le Creuset French Oven (Winner Announced!)

Posted by in Looks Delicious!

We're celebrating our fifth anniversary with giveaways all week. Today, it's one of our all-time favorite pieces of cookware, the Le Creuset French Oven. In my kitchen, it sits out on the stove almost all the time, ready for its next job. They're so versatile and durable, and with all the bright, beautiful colors, they can become part of your kitchen decor. Here are…

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Anniversary Giveaway #2: Grilling Tools (Winner Announced!)

Posted by in Miscellaneous

It's day two of our anniversary week of giveaways! We're celebrating five years here at Tasty Kitchen, and today we're thinking about grilling. 'Tis the grilling season, and we could all use a nice set of tools when we're making magic over an open flame. More on the giveaway in a minute, but first, feast your eyes on a few of our favorite grilled recipes.