Shepherd's Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 990 cal. | (47 %) | ||
| Protein | 47.36 g | (48 %) | ||
| Fat | 40.42 g | (35 %) | ||
| Carbohydrates | 78.61 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.26 g | (34 %) |
| Vitamin A | 1,120.88 mg | (140,110 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.27 mg | (11 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 20.88 mg | (174 %) | ||
| Vitamin B₆ | 1.16 mg | (83 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.56 mg | (26 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 3.05 μg | (102 %) | ||
| Vitamin C | 94.02 mg | (99 %) | ||
| Potassium | 1,730.2 mg | (43 %) | ||
| Calcium | 182.21 mg | (18 %) | ||
| Magnesium | 124.47 mg | (41 %) | ||
| Iron | 8.03 mg | (54 %) | ||
| Iodine | 7.89 μg | (4 %) | ||
| Zinc | 9.02 mg | (113 %) | ||
| Saturated fatty acids | 12.31 g | |||
| Cholesterol | 169.41 mg |
Ingredients
- Ingredients
- 300 grams Beef (shoulder or neck)
- 300 grams lamb (shoulder or neck)
- 2 onions
- 2 garlic cloves
- 1 ½ Tbsps thyme
- 2 bay leaves
- 800 milliliters dry white wine
- 500 grams small, waxy potatoes
- 3 carrots
- 250 grams Kohlrabi
- 250 grams Savoy cabbage
- salt
- freshly ground peppers
- 250 grams Puff pastry dough (frozen)
- 1 egg yolk
Preparation steps
Rinse the beef and lamb, pat dry and cut into cubes. Peel and dice onions and garlic. Combine meats, onions, garlic, thyme and bay leaves in a bowl. Cover with white wine. Cover and chill overnight.
Preheat the oven to 200°C (approximately 400°F).
Peel potatoes, carrots and kohlrabi. Slice carrots and cut potato and kohlrabi into bite-size pieces. Rinse and chop cabbage.
Remove meat from wine. Place meat and vegetables in an ovenproof dish and add wine. Season with salt and pepper, cover and roast for about 2 hours.
Thaw puff pastry. Roll out 2/3 of dough to the size of the pan. Roll out remaining dough and cut into 1 cm (approximately 1/3 inch) wide strips.
Remove pan from the oven, remove lid and let cool slightly. Cover with pastry and use strips to create a lattice. Brush with egg yolk and bake in a still hot oven for another 30 minutes. Remove and serve immediately.
