Beef and Vegetable Casserole
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
759
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 87.5 μg | (146 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,026 mg | (51 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 250 grams carrots
- 250 grams Celery root
- 3 Tbsps vegetable oil
- 500 grams Ground beef
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
- 1 stalk Leeks
- 150 milliliters Whipped cream (reduced fat)
- 50 grams Gruyere (grated)
- 4 eggs
Preparation steps
1.
Peel the potatoes and cook in salted water for about 25 minutes. Drain the potatoes, let cool and cut into slices.
2.
Peel the carrots and celery, and dice. Heat oil in a pan and fry the carrots and celery in it. Add the ground beef and thyme and saute. Season with salt and pepper, and stir in the parsley.
3.
Cut the leeks lengthwise, rinse thoroughly and cut into slices. Mix the cream cheese and eggs together.
4.
Place the beef mixture, potatoes and leeks in layers in a greased casserole. Finish with potatoes and leeks. Pour the egg cream over and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 40 minutes.
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