Lobster Shepherd's Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 34.4 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams russet potatoes
- salt
- 2 cooked lobsters (about 600 grams each)
- 200 grams frozen Peas
- 200 grams Corn kernel (kernels)
- 1 onion
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
- freshly ground black peppers
- freshly grated Nutmeg
- soft butter (for the gratin dishes)
- 100 grams grated Cheese (such as Cheddar)
- 100 milliliters milk
Preparation steps
Peel the potatoes, cut into dice, and transfer to a pot with enough salted cold water to cover. Bring to a simmer over medium heat and cook until tender. Drain the potatoes, return to the pot, and dry briefly over low heat. Keep hot.
Preheat oven to 200°F (approximately 400°F). Brush individual gratin dishes with butter.
Crack the lobster shells, pull out the meat, and cut into bite-size piece. Thaw the peas and corn.
To make the sauce: Peel the onion and chop fine. In a saucepan, heat 2 tablespoons butter. Stir in the flour until smooth. Whisk in the cream and cook, stirring, until thickened and creamy. Add the peas, corn and parsley. Season with salt, pepper, and nutmeg.
Divide the lobster mixture evenly among the prepared gratin dishes. Pour the cream sauce over the lobster.
Mash the hot potatoes with the rest of the butter, the cheese, and the hot milk. Season with salt and nutmeg and spread evenly over the pies. Bake in the oven until golden brown, about 25 minutes .
Serve very hot.
