Individual Cottage Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams starchy potatoes
- salt
- 1 small carrot
- 1 small onion
- 1 garlic clove
- 320 grams Ground beef
- vegetable oil
- 1 Tbsp Tomato paste
- 120 milliliters Beef broth
- freshly ground peppers
- 1 Tbsp butter
- 4 Tbsps milk
- 1 tsp Lemon peel
- freshly grated Nutmeg
- 4 Tbsps freshly grated Gruyere
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel the potatoes, rinse and coarsely chop. Cook the potatoes in a pot of boiling salted water until knife-tender, about 25 minutes.
Meanwhile, peel the carrot, onion and garlic and cut all of them into small cubes.
Heat 2 tablespoons of the oil in a skillet and saute the ground beef until no longer pink. Add the carrot, onion and garlic and stir to combine. Stir in the tomato paste and the broth and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook over medium heat, stirring occasionally, until the
Preheat the oven to 200°C (approximately 390°F).
Drain the potatoes and return them to the pan. Heat over low heat, shaking the pan until the potatoes are dry. Press the potatoes through a ricer into a bowl and stir in the butter, milk and lemon zest until smooth. Season with salt, pepper and nutmeg.
Spoon the meat mixture into 4 ovenproof dishes, Top with the potato mixture and sprinkle the cheese and parsley over the tops. Bake until the cheese has melted and the potatoes are golden brown, 20-25 minutes.
Serve immediately.
