Lamb Shepherd's Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,898 mg | (47 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 2 onions
- 2 garlic cloves
- 2 carrots
- 2 stalks Celery
- 800 grams Ground lamb
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 2 Tbsps Pastry flour
- 250 milliliters beer
- 500 milliliters Beef broth
- freshly ground peppers
- 175 milliliters hot Whipped cream
- 1 tsp sharp Mustard
- 40 grams butter
- freshly grated Nutmeg
- 1 egg
Preparation steps
Peel the potatoes, rinse and cook in boiling salted water for about 30 minutes until fork-tender.
Peel the onions, garlic, celery and carrots. Finely chop the onions and garlic. Thinly slice the carrots and celery. Heat the oil in a large saucepan and cook the lamb until browned and crumbly. Add the vegetables, garlic and tomato paste and cook for 2-3 minutes. Sprinkle with the flour then slowly mix in the beer and broth. Simmer for about 30 minutes, until slightly creamy. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F) convection.
Drain the potatoes, let the steam evaporate and mash. Mix in the hot cream, mustard and butter and season with salt, pepper and nutmeg.
Transfer the lamb mixture to a large pie dish, spread the mashed potatoes over top and brush with the beaten egg. Bake until golden brown, around 25 minutes. Serve with mixed greens, if desired.
