Minced Meat and Vegetable Pie with Cheesy Mash Topping

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Minced Meat and Vegetable Pie with Cheesy Mash Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
690
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie690 kcal(33 %)
Protein59.21 g(60 %)
Fat33.99 g(29 %)
Carbohydrates42.6 g(28 %)
Sugar added0 g(0 %)
Roughage6.51 g(22 %)
Vitamin A961.74 mg(120,218 %)
Vitamin D1.55 μg(8 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.72 mg(65 %)
Niacin26.63 mg(222 %)
Vitamin B₆1.13 mg(81 %)
Folate82.82 μg(28 %)
Pantothenic acid2.66 mg(44 %)
Biotin3.45 μg(8 %)
Vitamin B₁₂3.28 μg(109 %)
Vitamin C37.15 mg(39 %)
Potassium1,390.43 mg(35 %)
Calcium399.63 mg(40 %)
Magnesium98.46 mg(33 %)
Iron4.55 mg(30 %)
Iodine23.4 μg(12 %)
Zinc7.87 mg(98 %)
Saturated fatty acids13.49 g
Cholesterol211.84 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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)
How healthy are the main ingredients?
carrotsaltonionNutmeg

Preparation steps

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