Shepherd's Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,002 cal. | (143 %) | ||
| Protein | 193 g | (197 %) | ||
| Fat | 193 g | (166 %) | ||
| Carbohydrates | 123 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.5 g | (68 %) |
| Vitamin A | 5 mg | (625 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 129.8 μg | (216 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 89.9 mg | (749 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 45.3 μg | (101 %) | ||
| Vitamin B₁₂ | 26.2 μg | (873 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 7,060 mg | (177 %) | ||
| Calcium | 1,180 mg | (118 %) | ||
| Magnesium | 419 mg | (140 %) | ||
| Iron | 20.4 mg | (136 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 36.6 mg | (458 %) | ||
| Saturated fatty acids | 85.8 g | |||
| Uric acid | 1,199 mg | |||
| Cholesterol | 601 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 2 carrots
- 200 grams Celery
- 1 yellow paprika
- 1 sweet potato (about 125 grams)
- 1 onion
- 750 grams mixed Ground meat
- 2 Tbsps sunflower oil
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- freshly ground peppers
- 100 milliliters hot milk
- ground Nutmeg
- butter (for the baking dish)
- 100 grams grated Cheddar cheese
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Peel, rinse and cook the potatoes in salted water about 25 minutes. Rinse and trim the carrots and the celery. Peel the carrots and dice with the celery. Rinse the yellow pepper, cut in half, remove the seeds and the white membranes and cut into cubes. Peel and finely dice the sweet potato. Peel the onion and finely chop. Cook the ground meat in hot oil until browned and crumbly. Add the vegetables and cook until tender. Stir in the tomato paste, pour in the broth and season with salt and pepper.
For the mashed potatoes: Drain potatoes and mash. Stir in the hot milk and season with salt, pepper and nutmeg. Butter a baking dish. Spoon the ground meat mixture into the baking dish, spread the mashed potatoes evenly on top and sprinkle with cheese. Bake in preheated oven until golden brown, about 45 minutes.
