Mexican Shepherd's Pie
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
765
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,511 mg | (38 %) | ||
| Calcium | 334 mg | (33 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Chorizo
- 2 onions
- 800 grams Ground meat (beef preferred)
- 250 milliliters Red wine
- 4 Tomatoes
- 400 grams baking potatoes
- 100 milliliters milk
- salt
- Chili powder
- 75 grams grated Manchego
Preparation steps
1.
Cook chorizo in a roasting pan for 3-4 minutes without oil. Peel and mince onions. Add to pan and fry 1-2 minutes more. Add ground meat and cook. Deglaze with red wine. Rinse, trim and dice tomatoes. Add to meat mixture and let simmer for about 40 minutes, stirring occasionally.
2.
Rinse potatoes and boil in salted water until tender, about 30 minutes. Drain, peel and press through a ricer. Put back in pot over medium heat to evaporate excess liquid. Remove from heat, add hot milk and season with salt.
3.
Preheat the oven to 180°C (approximately 350°F).
4.
Season meat mixture with salt and chili powder to taste and place in a roasting dish. Spread potato mixture on top and sprinkle with cheese. Bake until golden brown, about 25 minutes. Serve hot.
