Individual Cottage Pies

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Individual Cottage Pies
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 cal.(20 %)
Protein23 g(23 %)
Fat30 g(26 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.2 mg(60 %)
Vitamin K20.4 μg(34 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.4 mg(29 %)
Folate26 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂3.9 μg(130 %)
Vitamin C18 mg(19 %)
Potassium752 mg(19 %)
Calcium173 mg(17 %)
Magnesium47 mg(16 %)
Iron2.7 mg(18 %)
Iodine15 μg(8 %)
Zinc5.2 mg(65 %)
Saturated fatty acids11.1 g
Uric acid112 mg
Cholesterol70 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoTomato pasteparsleysaltcarrotonion

Preparation steps

1.

Peel the potatoes, rinse and coarsely chop. Cook the potatoes in a pot of boiling salted water until knife-tender, about 25 minutes.

2.

Meanwhile, peel the carrot, onion and garlic and cut all of them into small cubes.

3.

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

4.

Preheat the oven to 200°C (approximately 390°F).

5.

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.

6.

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.

7.

Serve immediately.

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