Minced Meat and Vegetable Pie with Cheesy Mash Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
Ingredients
for
4
- Ingredients
- 4 cups
potatoes (peeled)
- 1 cup
- 2
carrots (diced)
- 1
onion (diced)
- 4 cups
mixed Ground meat
- 0.333 cup
vegetable stock (or chicken)
- 0.03 cup
- 1 tablespoon
- 125 milliliters
-
freshly ground peppers
- 150 grams
grated Cheddar cheese
-
butter (for the dish)
-
butter (for the dish)
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.
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