Shepherd's Pie with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 862 cal. | (41 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 72.4 μg | (121 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,883 mg | (47 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the pie
- 300 grams baking potatoes
- salt
- 1 carrot
- 250 grams Celery
- 1 onion
- 700 grams Ground beef
- 2 Tbsps vegetable oil
- 1 tsp Tomato paste
- 150 milliliters Beef broth
- freshly ground peppers
- 100 milliliters milk
- Nutmeg
- 100 grams freshly grated Cheddar cheese
- butter (for greasing)
- For the cabbage
- 700 grams Red cabbage
- 1 Apple
- 50 grams clarified butter
- 1 Tbsp sugar
- 1 onion
- 4 cloves
- 1 bay leaf
- ½ Cinnamon stick
- 0.13 l Red wine
- 0.13 l Red wine vinegar
- 1 Tbsp lingonberry (prepared)
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Peel potatoes, rinse and cook in salted water for 25-30 minutes. Peel, rinse and dice carrot and celery. Peel and mince onion. Heat oil in a pan and cook meat and vegetables. Add tomato paste and broth pour and season with salt and pepper. Drain potatoes, evaporate over low heat and press through a potato ricer.
Add hot milk to potatoes and season with salt, pepper and nutmeg. Grease 4 small baking dishes with butter. Fill dishes with meat mixture, top with potatoes and cheese. Bake until golden brown, about 40-45 minutes.
For the cabbage: Remove outer leaves of cabbage, cut the head in half, remove stalk and grate. Rinse, quarter, core, peel and dice apple.
Heat butter in a saucepan, add apple, sprinkle with sugar and let caramelize slightly. Add cabbage. Deglaze with vinegar and wine. Add onion, cloves, cinnamon stick and bay leaf. Cover and simmer for about 40 minutes, until soft, over low heat. Season with salt and lingonberries. Remove and discard onion and spices.
Serve pies with red cabbage.
