Shepherd's Pie
Shepherd's Pie - Fluffy inside and crispy on top: a winning combination for all ages
Healthy, because
Even smarter
Nutritional values
Potatoes and cabbage provide plenty of potassium - this is beneficial for the regulation of the body's water balance, among other things. They also contribute vitamin C plus fibre, while the meat provides protein.
Instead of savoy cabbage leaves, other cabbage leaves are also suitable for the Shepherd\'s Pie. By the way, the dish can be prepared really well: Just layer it all and keep it in the fridge until you bake it.
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,759 mg | (44 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 71 mg |
Ingredients
- Ingredients
- 1 ½ lbs starchy potatoes
- salt
- 3 sheets Savoy cabbage (about 225 grams)
- 1 onion (about 70 grams)
- 1 red Bell pepper (about 200 grams)
- 11 ozs button Mushroom
- 1 bunch flat-leaf parsley
- 3 Tbsps Canola oil
- 12 ozs mixed Ground meat
- white peppers
- 2 Tbsps Tomato paste (about 40 grams)
- ¾ cup
- Nutmeg
- 1 Tbsp breadcrumbs (about 10 grams)
Kitchen utensils
Preparation steps
Scrub the potatoes and cook in a large pot of boiling salted water until knife-tender, 20-25 minutes.
Meanwhile, bring 500 ml (approximately 2 cups) of water in a wide pot to boil. Rinse cabbage leaves and blanch for 4 minutes, then remove with a slotted spoon and let cool.
Peel the onion and chop finely. Halve bell pepper, remove ribs and seeds, rinse and pat dry. Finely chop pepper.
Clean mushrooms and cut in half or quarters depending on size.
Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Heat 1 tablespoon oil in a large skillet and cook onion until translucent. Add mushrooms, bell pepper and ground meat. Sauté over medium heat until meat is browned.
Season meat mixture with salt and pepper and stir in the tomato paste. Cook briefly, then stir in 100 ml (approximately 1/3 cup) of water and the parsley.
Put the meat mixture in a baking dish (about 28 x 20 cm) (approximately 12 x 8 inches) and top with cabbage leaves. Heat the milk in a small pot.
Drain the potatoes, rinse under cold water, peel and mash with a potato masher. Add the hot milk. Season with salt and freshly grated nutmeg.
Distribute puree on the cabbage leaves. Smooth surface with a rubber spatula, sprinkle with breadcrumbs and drizzle with the remaining oil. Bake on the middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 40 minutes. Let cool slightly before serving.
