Shepherd's Pie
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
498
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 400 grams potatoes
- 2 carrots
- 2 sticks Celery
- 2 onions
- 800 grams Ground meat (beef)
- 1 Tbsp Pastry flour
- 300 milliliters Beef broth
- 4 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- salt
- peppers
- 100 milliliters milk
- 50 grams grated Cheddar cheese
- Nutmeg
- butter (for greasing)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Peel, rinse and boil potatoes in salted water for about 25 minutes. Rinse carrots and celery, peel and dice small. Peel onions and chop finely. Brown meat in hot oil until crumbly. Add vegetables and cook. Pour in tomato paste and cook briefly. Sprinkle with flour and pour in broth. Season with salt and pepper, bring to a boil and remove from heat.
3.
Drain potatoes, let excess moisture evaporate and mash. Stir in hot milk and cheese. Season with salt, pepper and nutmeg. Grease a pie dish with butter. Pour in meat mixture and top with mashed potatoes. Smooth and then trace a fork through to create a pattern. Bake in preheated oven until golden brown, about 45 minutes. Remove and serve.
