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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the potatoes in a pan of boiling water and cook for 5 minutes. | 2. Dry fry the mince in a non-stick pan; drain unwanted fluid. | 3. Add the onion and cook for 3 minutes. | 4. Stir in the tomato purée, herbs, crumbled stock cube and the milk; bring to the boil. | 5. Transfer to an ovenproof dish. | 6. Top with the drained potatoes. | 7. Cook at 350°F for 40 minutes. | 8. Beat together the yogurt, eggs and flour. | 9. Spread over the potatoes and cook for a further 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2		peeled diced	-	-	-	-
beef	1		ground ground lean	530.4012	0.0	104.5842	12.1947
onion	1		chopped	64.0	14.944	1.76	0.16
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
sage	1	teaspoon		-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
beef bouillon cube	1		low sodium	-	-	-	-
milk	6 1/2	fluid		-	-	-	-
plain yogurt	5	ounces		93.5533	13.7353	3.7421	2.4948
egg	2			143.0	0.72	12.56	9.51
plain flour	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.