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Minced Meat and Vegetable Pie with Cheesy Mash Topping

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Minced Meat and Vegetable Pie with Cheesy Mash Topping
690
calories
Calories
0
Print
easy
Difficulty
1 hr
Preparation
Nutritions
Fat33.99 g
Saturated Fat Acids13.49 g
Protein59.21 g
Roughage6.51 g
Sugar added0 g
Calorie690
1 serving contains
Calories690
Protein/g59.21
Fat/g33.99
Saturated fatty acids/g13.49
Carbohydrates/g42.6
Added sugar/g0
Roughage/g6.51
Cholesterol/mg211.84
Vitamin A/mg961.74
Vitamin D/μg1.55
Vitamin E/mg0.67
Vitamin B₁/mg0.43
Vitamin B₂/mg0.72
Niacin/mg26.63
Vitamin B₆/mg1.13
Folate/μg82.82
Pantothenic acid/mg2.66
Biotin/μg3.45
Vitamin B₁₂/μg3.28
Vitamin C/mg37.15
Potassium/mg1,390.43
Calcium/mg399.63
Magnesium/mg98.46
Iron/mg4.55
Iodine/μg23.4
Zinc/mg7.87

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4 cups
potatoes (peeled)
1 cup
frozen peas (thawed)
2
carrots (diced)
1
onion (diced)
4 cups
0.333 cup
vegetable stock (or chicken)
0.03 cup
1 tablespoon
125 milliliters
freshly ground peppers
150 grams
butter (for the dish)
butter (for the dish)
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Preparation steps

Step 1/4
Cook the potatoes in salted, boiling water for about 25 minutes. Blanch the carrots in boiling, salted water for about 6 minutes. Drain well.
Step 2/4
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.
Step 3/4
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.
Step 4/4
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.

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