Ground Meat Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 270.6 μg | (451 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,697 mg | (42 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Ground meat
- 1 shallot (diced)
- 1 Tbsp vegetable oil
- 1 garlic clove (chopped)
- 1 Tbsp Tomato paste
- 4 Tomatoes
- 200 milliliters Beef broth
- 250 grams frozen Spinach (thawed)
- 1 Tbsp Crème fraiche
- ½ bunch parsley (chopped)
- 2 carrots
- 500 grams potatoes
- 3 Tbsps butter
- 150 milliliters hot Whipped cream
- 50 grams Cheese
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Steam the potatoes about 30 minutes.
Rinse the tomatoes, remove stem ends and chop.
Sauté shallots and garlic in hot oil, add ground meat and cook until crumbly. Stir in tomato paste and add the tomato. Pour in broth and simmer for about 10 minutes. Then season with salt and pepper.
Mix the thawed spinach with chopped parsley and creme fraiche. Season with salt and pepper.
Peel and dice the carrots, sauté in 1 tablespoon butter, add some water and simmer about 2 minutes. Season with salt and remove from heat.
Peel potatoes and press through a potato ricer. Stir in hot cream and butter with a wooden spoon. Season with salt and nutmeg.
Layer the meat sauce, parsley and spinach and carrot cubes in a baking dish. Top with mashed potatoes, sprinkle with cheese and bake in an oven preheated to 180°C (approximately 350°F) upper and lower heat for about 20-30 minutes until golden brown. Remove from oven and serve.
