Potato and Lamb Casserole
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
863
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 863 cal. | (41 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,865 mg | (47 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 623 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Casserole dish, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Oven rack
Preparation steps
1.
Preheat the oven to 180°C (160° fan) 350F, gas 4.
2.
Put half of the diced potatoes into a wide ovenproof casserole, then add half of the onions and carrots. Add the meat and season with salt and pepper.
3.
Scatter half of the thyme over the meat. Now add the rest of the diced potatoes and onions and finish with the rest of the carrots. Season well with salt and pepper.
4.
Add sufficient water to cover the potatoes. Bring to the boil, then cook the casserole in the oven with a lid on for about 2 and a half hours.
5.
30 minutes before the end of cooking time remove the lid and arrange the sliced potatoes neatly on top of the casserole. Scatter with the rest of the thyme leaves and season with salt and pepper.
6.
Return the casserole to the oven for the remaining 30 minutes. The potatoes should be cooked and nicely browned. If necessary extend the cooking time by 5-10 minutes.
