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Ingredients
Shepherd's Pies with Cabbage and Gouda
- Ingredients
- 300 grams starchy potatoes
- salt
- 2 carrots
- 4 Tomatoes
- 3 shallots
- 3 sprigs parsley
- 2 scallions
- 2 Tbsps vegetable oil
- 400 grams mixed Ground meat
- 400 grams Savoy cabbage
- freshly ground peppers
- 100 milliliters lukewarm milk
- 30 grams butter
- Nutmeg
- 1 large onion
- 1 Tbsp butter
- 150 grams matured Gouda
Rinse and peel potatoes and boil in salted water about 30 minutes. Scald tomatoes with boiling water, peel, remove seeds and cut into small pieces. Rinse scallions, shake dry and cut into thin rings.
Peel carrots and cut into small pieces. Peel and chop shallots with the parsley. Sauté carrots and shallot mixture about 2 minutes.
Add ground meat and cook over medium heat until crumbly, about 5 minutes. Add tomatoes and scallions and sauté about 2 minutes. Set aside the parsley. Rinse cabbage, remove core and cut into fine strips. Blanch cabbage in salted water over medium heat about 10 minutes.
Drain cabbage, stir into meat mixtureand season with salt and pepper. Preheat oven to 200°C (approximately 400°F). Drain potatoes, press through a potato ricer and mix in milk and butter until smooth. Season potatoes with salt, pepper and nutmeg.
Peel onion, cut into rings and sauté in butter until crispy. Grate gouda. To assemble shepherd's pies, divide meat mixture among ramekins. Top meat mixture with about two tablespoons mashed potatoes. Sprinkle gouda over mashed potatoes and bake until browned, about 20 minutes. Garnish shepherd's pies with onion rings and serve with white bread if desired.
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |