RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	180.7433
Energy (kCal)	1245.88
Carbohydrates (g)	78.7024
Total fats (g)	40.0523
Fatty acids, total saturated 20:0 (g)	0.0204
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3283
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.6188
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0408
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.7684
Riboflavin (mg)	1.2561
Tocopherol, beta (mg)	0.0752
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.1342
Tocopherol, delta (mg)	0.0940
Arginine (g)	2.0692
Proline (g)	1.1835
Fatty acids, total polyunsaturated 18:1 t (g)	0.6188
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3804
Adjusted Protein (g)	0.0000
Cystine (g)	0.6530
Tocotrienol, beta (mg)	0.0752
Selenium, Se (g)	187.2324
Copper, Cu (mg)	1.3841
Maltose (g)	0.0000
Zinc, Zn (mg)	29.0237
Total lipid (fat) (g)	40.0523
Vitamin K (phylloquinone) (g)	10.4060
Cholesterol (mg)	374.0008
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1029
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.7110
Folate, total (g)	183.7672
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	30.2439
Energy (kcal)	1245.8800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5602
Fatty acids, total saturated 14:1 (g)	0.0817
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4933
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0136
Sugars, total (g)	4.9360
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	2.1103
Vitamin C, total ascorbic acid (mg)	5.9497
Lutein + zeaxanthin (g)	177.3305
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2225
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	419.2333
Fatty acids, total saturated 16:0 (g)	6.3817
Carbohydrate, by difference (g)	78.7024
Vitamin D (IU)	0.0000
Fructose (g)	0.9043
Fluoride, F (g)	35.7666
Aspartic acid (g)	2.0491
Tyrosine (g)	0.8643
Potassium, K (mg)	3205.6703
Fatty acids, total saturated 12:0 (g)	0.0358
Vitamin A, RAE (g)	1.3935
Serine (g)	1.1450
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1568
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.7319
Histidine (g)	0.5533
Isoleucine (g)	0.8696
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1156
Niacin (mg)	49.3138
Water (g)	690.3418
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5.2272
Sodium, Na (mg)	904.9851
Iron, Fe (mg)	19.1589
Energy (kJ)	5200.8343
Ash (g)	17.3784
Caffeine (mg)	0.0000
Glycine (g)	1.2762
Fatty acids, total trans-polyenoic (g)	0.1496
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.2554
Fatty acids, total polyunsaturated (g)	9.6795
Vitamin E (alpha-tocopherol) (mg)	2.4699
Sucrose (g)	0.6931
Vitamin B-6 (mg)	4.7261
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.9144
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	6.3411
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0748
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.8813
Folate, food (g)	183.7672
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	14.5942
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2788
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1768
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	481.0138
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	10.7372
Vitamin B-12 (g)	8.7200
Calcium, Ca (mg)	275.6546
Fatty acids, total saturated 10:0 (g)	0.0070
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1172
Glutamic acid (g)	4.9034
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1257
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0567
Leucine (g)	1.7241
Folate, DFE (g)	183.7672
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1496
Fiber, total dietary (g)	18.8303
Tryptophan (g)	0.4420
Threonine (g)	0.7097
Fatty acids, total polyunsaturated 18:1 c (g)	5.5729
Manganese, Mn (mg)	5.9980
Protein (g)	180.7433
Cryptoxanthin, beta (g)	1.0398
Fatty acids, total saturated 18:1 undifferentiated (g)	13.9037
Betaine (mg)	70.2253
Phosphorus, P (mg)	2399.7148
Tocopherol, gamma (mg)	0.0435

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350° F and put a kettle of water on to boil. | 2. Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes. | 3. In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper. | 4. Mix well to combine. | 5. When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices. | 6. Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry	1			-	-	-	-
beef	1 1/2		ground ground	795.6018	0.0	156.8764	18.292
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
oat	1	cup		231.24	62.2468	16.262	6.6082
salt	1	teaspoon	Seasoned	-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
mustard powder	1	teaspoon		-	-	-	-
clove	1/8 - 1/4	teaspoon	ground	0.0	0.0	0.0	0.0
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
butter	1/8	cup		171.0	7.857	5.343	14.4

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

Cooking in progress....

Scottish Meat Pie