Ground Meat and Vegetable Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 garlic clove
- 60 grams dried Tomatoes (in oil)
- 400 grams waxy potatoes
- 500 grams Ground meat
- 2 Tbsps olive oil (some more oil for the baking dish)
- 150 milliliters Beef broth
- 1 Zucchini
- 1 Tbsp freshly chopped thyme
- salt
- peppers
- 200 grams Filo dough
Preparation steps
Peel the garlic and chop coarsely. Drain the dried tomatoes. Coarsely crush the dried tomatoes with 2 tablespoons of tomato oil and the garlic in a mortar.
Peel the potatoes, rinse and dice. Heat olive oil in a pan and fry the ground meat in it until crumbly. Add the potatoes and crushed tomato mixture and saute briefly. Pour in the beef broth and let simmer for about 10 minutes until the liquid evaporates almost completely. Rinse the zucchini, trim, cut in half lengthwise and cut into slices. Add the zucchini along with the thyme into the ground meat, and season with salt and pepper.
Grease a baking dish with oil and line with 2-3 overlapping layers of filo dough sheets. Brush the filo dough layers with a little oil. Spread the ground meat mixture into the lined baking dish. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 15 minutes.
