Pork, Shallot, and Potato Pie
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
903
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 903 cal. | (43 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,301 mg | (33 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs small Pork sausage
- 1 Tbsp olive oil
- 14 ozs shallots (quartered)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp sugar
- 2 Tbsps balsamic vinegar
- ½ cup chicken stock
- 21 ozs potatoes (peeled and thinly sliced)
- 2 Tbsps butter
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Mixing bowl, 1 Wooden spoon, 1 Hand mixer, 1 Kitchen towel, 1 Baking sheet, 1 Parchment paper, 1 Small bowl, 1 Fork, 1 Brush, 1 Wire rack, 1 Small pot
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7.
2.
Fry the sausages with 1 tsp of oil in a frying pan until golden brown and remove from the heat.
3.
Heat the remaining oil in an flameproof casserole and cook the shallots and garlic until translucent.
4.
Sprinkle in the sugar and allow to caramelise slightly; deglaze with the vinegar, reduce a little and then pour in the stock.
5.
Add the sausages to the shallots, season with salt and pepper and lay the potato slices on top. Cover with a lid and cook for 5 minutes.
6.
Remove the lid, put the butter in small pieces on the potatoes and bake for about 15 minutes until the potatoes are browned.
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