Good Mood Recipe

Mashed Potato Topped Meat Pie

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Mashed Potato Topped Meat Pie
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
795
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie795 cal.(38 %)
Protein50 g(51 %)
Fat55 g(47 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.4 mg(70 %)
Vitamin K46.6 μg(78 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.7 mg(64 %)
Niacin23.2 mg(193 %)
Vitamin B₆1 mg(71 %)
Folate49 μg(16 %)
Pantothenic acid2 mg(33 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂6.9 μg(230 %)
Vitamin C31 mg(33 %)
Potassium1,795 mg(45 %)
Calcium328 mg(33 %)
Magnesium103 mg(34 %)
Iron5 mg(33 %)
Iodine30 μg(15 %)
Zinc9.5 mg(119 %)
Saturated fatty acids22.8 g
Uric acid343 mg
Cholesterol158 mg
Complete sugar9 g

Ingredients

for
4
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))
How healthy are the main ingredients?
potatoCeleryTomato pasteonioncarrotsalt

Preparation steps

1.

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

2.

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.

3.

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.