Minced Meat and Vegetable Pie with Cheesy Mash Topping

Name: Minced Meat and Vegetable Pie with Cheesy Mash Topping
Total time: 1 h
Yield: 4
Cuisine: British, English, European, Irish
Ingredients: 4 cups potatoes (peeled); 1 cup frozen peas (thawed); 2 carrots (diced); salt; 1 onion (diced); 4 cups mixed Ground meat; 0.333 cup vegetable stock (or chicken); 0.03 cup butter; 1 tablespoon tomato puree; 125 milliliters milk; freshly ground peppers; Nutmeg; 150 grams grated Cheddar cheese; butter (for the dish); butter (for the dish)

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Health Score:

8,8 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

690

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	690 kcal	(33 %)
Protein	59.21 g	(60 %)
Fat	33.99 g	(29 %)
Carbohydrates	42.6 g	(28 %)
Sugar added	0 g	(0 %)
Roughage	6.51 g	(22 %)

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more nutritional values

Vitamin A	961.74 mg	(120,218 %)
Vitamin D	1.55 μg	(8 %)
Vitamin E	0.67 mg	(6 %)
Vitamin B₁	0.43 mg	(43 %)
Vitamin B₂	0.72 mg	(65 %)
Niacin	26.63 mg	(222 %)
Vitamin B₆	1.13 mg	(81 %)
Folate	82.82 μg	(28 %)
Pantothenic acid	2.66 mg	(44 %)
Biotin	3.45 μg	(8 %)
Vitamin B₁₂	3.28 μg	(109 %)
Vitamin C	37.15 mg	(39 %)
Potassium	1,390.43 mg	(35 %)
Calcium	399.63 mg	(40 %)
Magnesium	98.46 mg	(33 %)
Iron	4.55 mg	(30 %)
Iodine	23.4 μg	(12 %)
Zinc	7.87 mg	(98 %)
Saturated fatty acids	13.49 g
Cholesterol	211.84 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

carrot salt onion Nutmeg

Ingredients

for

servings

Ingredients: 4 cups
potatoes (peeled); 1 cup
frozen peas (thawed); 2
carrots (diced); salt; 1
onion (diced); 4 cups
mixed Ground meat; 0.333 cup
vegetable stock (or chicken); 0.03 cup
butter; 1 tablespoon
tomato puree; 125 milliliters
milk; freshly ground peppers; Nutmeg; 150 grams
grated Cheddar cheese; butter (for the dish); butter (for the dish)

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Preparation steps

Cook the potatoes in salted, boiling water for about 25 minutes. Blanch the carrots in boiling, salted water for about 6 minutes. Drain well.

Heat 2 tbsp butter and brown the mince, breaking it up to brown right through. Stir in the onion and fry briefly. Then stir in the stock and tomato puree, add the diced carrots and thawed peas and cook for a further 3 minutes or so. Turn into a greased baking dish.

Drain the potatoes, add 2 tbsp butter and the milk and season with salt, pepper and nutmeg. Mash coarsely with a potato masher and check the seasoning.

Spread the mashed potato on top of the mince, scatter with coarsely grated cheese and bake in a preheated oven (200°C | 400F | gas 6) until the cheese begins to melt.