Potato and Beef Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,983 mg | (50 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 100 milliliters milk
- Nutmeg (freshly grated)
- softened butter (for baking dish)
- 1 onion
- 2 carrots
- 1 Celery
- 750 grams Ground beef
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 250 milliliters Beef broth
- freshly ground peppers
- 50 grams grated Cheese (such as Cheddar or Emmentaler)
Preparation steps
Peel, rinse and boil potatoes in salted water in a covered pot. Leave cover over half of pot and simmer for 25 minutes.
Drain potatoes, let excess water evaporate and then mash with a potato masher. Stir in milk until thick and season with salt and nutmeg.
Preheat oven to 180°C (approximately 350°F). Grease a pie dish with butter.
Peel onion, carrots and celery. Trim and finely dice. Brown ground beef in hot oil in a frying pan until crumbly. Add vegetables and briefly saute. Stir in tomato paste and deglaze with broth. Bring to a boil and season with salt and pepper. Place mixture in pie dish.
Spread mashed potatoes evenly on top so that ground beef mixture is completely covered.
Sprinkle with cheese and bake until golden brown, about 40-45 minutes. Serve warm.
