English Shepherd's Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,814 mg | (45 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams Russet potatoes
- salt
- 3 carrots
- 2 onions
- 800 grams Ground beef
- 2 Tbsps sunflower oil
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- salt
- peppers (freshly ground)
- 250 milliliters milk
- Nutmeg
- butter (for molds)
Preparation steps
Preheat the oven to 200° C (approximately 395° F).
Peel the potatoes. Cut into small cubes. Place in a pot of salted water, bring to a boil, reduce the heat and simmer for 25 to 30 minutes. Peel the carrots and dice into small cubes. Peel the onions and chop finely. Warm the oil in a skillet over medium heat. Add the ground beef and cool until crumbly. Add the vegetables and cook until softened. Stir in the tomato paste. Add the broth and season with salt and pepper.
Drain the potatoes, place in a heat-proof mixing bowl, and mash. Stir in the hot milk and season with salt, pepper, and nutmeg. Place the portion molds on a sheet tray. Fill each with the ground beef mixture. Place the mashed potatoes in a pastry bag and pipe over the ground beef. Bake in the preheated oven until golden brown, about 35 to 40 minutes. Remove and serve immediately. Serve with peas and carrots if desired.
