Cottage Pie
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
769
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,502 mg | (38 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams floury/starchy potatoes
- 2 onions
- 2 carrots
- 800 grams Ground meat (mixed)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 250 milliliters Beef broth
- salt
- freshly ground peppers
- 100 milliliters hot milk
- 2 Tbsps butter
- freshly grated Nutmeg
- 100 grams grated Cheese (such as Cheddar)
Preparation steps
1.
Peel, rinse and boil the potatoes in salted water for about 30 minutes until cooked. Peel the onions and carrots and chop both coarsely. Cook the ground meat in hot oil until crumbly. Add the onions, carrots and tomato paste and fry for 2-3 minutes. Pour in the broth and simmer for about 10 minutes. Season with salt and pepper.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Drain the potatoes, let steam evaporate and mash. Stir in the hot milk and butter and season with salt, pepper and nutmeg.
4.
Fill the ground meat into 4 casserole dishes, spread the mashed potatoes on top and sprinkle with the cheese. Bake until golden brown, about 25 minutes, in the preheated oven. Cool slightly and serve.
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