Cottage Pie with Meat and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams starchy potatoes
- salt
- 1 onion
- 100 grams green Peas (frozen)
- 1 carrot
- 1 Tomato
- 400 grams Ground meat
- 2 Tbsps vegetable oil
- 1 tsp Tomato paste
- salt
- freshly ground peppers
- 60 milliliters milk
- 20 grams softened butter
- 50 grams grated Cheddar cheese
- Nutmeg
- 1 roll Puff pastry dough (finished product, refrigerated)
- butter (for the baking dish)
Preparation steps
Peel and rinse the potatoes and cook for about 25 minutes in salted water.
Preheat the oven to 200°C (approximately 375°F).
Peel the onion and chop finely. Thaw the peas. Peel the carrot and dice small. Blanch the tomatoes, peel, quarter, and cut into small cubes. Fry the ground beef and onion in hot oil. Add the vegetables and briefly sauté, stir in the tomato paste and season with salt and pepper. Drain the potatoes, mash and add the hot milk, butter, and cheese. Season with salt, pepper, and nutmeg.
Spread out the puff pastry and cut out 4 circles (each about 12 cm) (approximately 5 inches).
Butter 4 small baking dishes (8 cm diameter) (approximately 3 inches) and line with the dough. Spoon the meat mixture into the dishes, spread the mashed potatoes on top and bake in the preheated oven for about 25 minutes. Remove from the oven, loosen from the molds and serve on plates.
