Shepards Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 68.7 μg | (115 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,523 mg | (38 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 2 carrots
- 2 sticks Celery
- 1 stalk Leeks
- 1 Tbsp olive oil
- 500 grams Ground lamb
- 1 Tbsp Tomato paste
- 1 Tbsp Worcestershire sauce
- salt
- peppers
- 100 grams red Lentils
- 400 milliliters rich Beef broth
- also
- 3 Tbsps finely chopped parsley
- 500 grams starchy potatoes
- 500 grams Parsnips
- 50 milliliters Whipped cream
- 25 grams butter
Preparation steps
Rinse and peel onion and carrots. Finely chop onion. Cut and finely dice carrots. Rinse and finely dice celery and leek. Heat oil in a large saucepan. Cook onion until translucent. Add ground lamb and fry, breaking up and stirring meat until browned and crumbly in texture. Add carrots, celery and leek and fry for 2-3 minutes.
Stir in tomato paste and Worcestershire sauce. Season with pepper. Add lentils and broth and bring to a boil. Cover and simmer over low heat 25-30 minutes, stirring occasionally. Season with salt and pepper. Stir in half of the parsley.
Meanwhile, peel and coarsely grate potatoes and parsnips. Add to boiling water and cook 5-10 minutes. Drain and transfer to a bowl. Let cool briefly. Stir in a little cream and butter. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Transfer ground lamb mixture to a heat-safe baking dish. Top with potato mixture. Bake until golden brown, 20-30 minutes. Serve hot, sprinkled with parsley.
