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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the oil to a large pan and saute onion for 2 minutes then add celery and carrot and cook a further 5 minutes Add the venison, garlic and chilli powder and thyme. | 2. Continue cooking until the venison is coloured (about 8 minutes) then add the gravy and peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin dish. | 3. Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely. | 4. Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the dish is heated through and nicely browned on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison meat	600	g	minced	534.0	0.0	118.8	3.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
venison beef gravy	250	ml		534.0	0.0	118.8	3.0
carrot	80		diced	4198.4	980.992	95.23200000000001	24.576
celery	80		diced	1292.8	239.976	55.751999999999995	13.735999999999999
pea	80			3292.8	591.92	219.52	15.68
potato	600		mashed	-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
thyme	3	sprigs		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856

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