Popular Conditions & Diets
Ingredients
16
Time
1h 30m
Serves
6
Recipe by Danielle Wiens
Ingredients
16
Time
1h 30m
Serves
6
2 Tbsp
Salted Butter
2 Tbsp
Avocado Oil
1 cup
White Onion
diced
1 cup
Fennel
diced
1 lb
Ground Beef
3/4 lb
Holiday
Dinner
Lean Ground Pork
4 cloves
Garlic
minced
1 Tbsp
Italian Seasoning
1 tsp
Fennel Seeds
1 tsp
Kosher Salt
1 tsp
Black Pepper
1/2 tsp
Allspice
1/4 tsp
Cayenne Pepper
1 cup
Beef Stock
2 Tbsp
All Purpose Flour
1
9-inch Pie Crust
with top
1
Heat butter and oil in a heavy-bottomed pot over medium heat.
2
Add diced onion and fennel to the pot, sautee for around 7 minutes, until slightly translucent.
3
Add ground beef and pork and cook until it loses its pink.
4
Next, add in all the spices. Cook for a couple of minutes.
5
Add the broth to the pot, then sift in the flour, stirring throughout.
6
Reduce heat to low and let simmer for 45 minutes, until thick.
7
Preheat the oven 425℉.
8
Let the mix cool slightly before adding it to the pie crust.
9
Spoon the cooled mixture into the pie crust. Place top crust on top of the pie and pinch the edges to seal it. Cut a few slits in the top crust so that steam can escape.
10
Wrap foil around the edges of the pie crust so the edges don’t dry out.
11
Bake the pie in the oven for 20 minutes. Remove the foil and bake another 15 minutes, until golden brown. Let cool before cutting.
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
