Mashed Potato Topped Meat Pie
Healthy, because
Even smarter
Nutritional values
With this dish you are well prepared for the cold days: Plenty of zinc from the lean minced beef helps the immune cells to do their job. Vitamin A from the carrots keeps the skin and mucous membranes healthy and thus plays an important role in the defence against pathogens. And vitamin E from olive oil protects the cells and inhibits inflammatory processes.
Prefer meat from free-range farming, preferably in organic quality. Grass feed means that this meat contains more anti-inflammatory omega-3 fatty acids and less inflammatory omega-6 fatty acids.
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,795 mg | (45 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 2 onions
- 2 carrots
- 400 grams Celery
- 800 grams Ground meat (beef)
- 300 milliliters Beef broth
- 4 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 100 grams grated Cheddar cheese
- 80 milliliters milk
- Nutmeg
- butter (for the pie plate))
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
Peel and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Rinse and peel the carrots and the celery and cut into small dice. Peel the onions and chop finely. Heat the oil in a skillet and cook the meat, stirring until no longer pink. Add the carrot, celery and onion and cook until crisp-tender. Stir in the tomato paste and the broth and season with salt and pepper.
Drain the potatoes and transfer to a bowl and mash with a potato masher or a spoon. Add the hot milk to the potatoes, season with salt, pepper and nutmeg and stir to combine. Brush a pie plate with butter. Spoon the meat mixture into the pie plate and spread the mashed potatoes over the top. Sprinkle the cheese over the potatoes. Bake until the potatoes are golden brown, about 45 minutes.
