RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.738
Energy (kCal)	470.7047
Carbohydrates (g)	3.8862
Total fats (g)	38.4262
Fatty acids, total saturated 20:0 (g)	0.0556
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1418
Fatty acids, total polyunsaturated 17:1 (g)	0.0669
Fatty acids, total trans-monoenoic (g)	1.0727
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0567
Fatty acids, total saturated 4:0 (g)	0.7654
Fatty acids, total trans (g)	1.3370
Riboflavin (mg)	0.4962
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.2041
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0193
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)	4.0297
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2363
Proline (g)	3.0716
Fatty acids, total polyunsaturated 18:1 t (g)	0.9548
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.1665
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.2043
Copper, Cu (mg)	0.0703
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2685
Total lipid (fat) (g)	38.4262
Vitamin K (phylloquinone) (g)	6.4867
Cholesterol (mg)	112.2640
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1362
Menaquinone-4 (g)	9.7522
Phytosterols (mg)	2.1160
Folate, total (g)	31.0085
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0408
Vitamin A, IU (IU)	1139.7568
Energy (kcal)	470.7047
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5597
Fatty acids, total saturated 14:1 (g)	0.3463
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6678
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0113
Sugars, total (g)	0.3209
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0011
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8621
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	34.5505
Fatty acids, total saturated 16:0 (g)	9.8836
Carbohydrate, by difference (g)	3.8862
Vitamin D (IU)	46.4932
Fructose (g)	0.0053
Fluoride, F (g)	0.7866
Aspartic acid (g)	2.2698
Tyrosine (g)	1.5046
Potassium, K (mg)	116.7495
Fatty acids, total saturated 12:0 (g)	1.0987
Vitamin A, RAE (g)	298.8577
Serine (g)	1.5902
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4380
Fatty acids, total trans-polyenoic 22:4 (g)	0.0091
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0102
Fatty acids, total saturated 22:0 (g)	0.0159
Fatty acids, total saturated 14:0 (g)	3.5194
Histidine (g)	0.8088
Isoleucine (g)	1.4701
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1973
Niacin (mg)	0.0705
Water (g)	41.2800
Fatty acids, total saturated 8:0 (g)	0.4117
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0079
Carotene, beta (g)	103.5183
Sodium, Na (mg)	730.7429
Iron, Fe (mg)	0.4047
Energy (kJ)	1968.9252
Ash (g)	4.2537
Caffeine (mg)	0.0000
Glycine (g)	0.5589
Fatty acids, total trans-polyenoic (g)	0.2642
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0011
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3530
Fatty acids, total polyunsaturated (g)	1.6480
Vitamin E (alpha-tocopherol) (mg)	0.9084
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0917
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6410
Vitamin D (D2 + D3) (g)	1.1340
Vitamin D3 (cholecalciferol) (g)	1.1340
Lysine (g)	2.3155
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0455
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.5776
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)	0.3651
Fatty acids, total trans-polyenoic 18:3i (g)	0.0034
Thiamin (mg)	0.0331
Folate, food (g)	31.0085
Fatty acids, total saturated 20:1 (g)	0.0692
Fatty acids, total monounsaturated (g)	9.5742
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8788
Fatty acids, total polyunsaturated 16:1 t (g)	0.1179
Fatty acids, total polyunsaturated 17:0 (g)	0.2211
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.9706
Fatty acids, total polyunsaturated 16:1 c (g)	0.4400
Fatty acids, total saturated (g)	21.9949
Vitamin B-12 (g)	0.9979
Calcium, Ca (mg)	816.4486
Fatty acids, total saturated 10:0 (g)	0.9726
Galactose (g)	0.0941
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9645
Glutamic acid (g)	6.4678
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0023
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	290.2988
Leucine (g)	2.7834
Folate, DFE (g)	31.0085
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2608
Fiber, total dietary (g)	0.5819
Tryptophan (g)	0.3653
Threonine (g)	1.2428
Fatty acids, total polyunsaturated 18:1 c (g)	7.5751
Manganese, Mn (mg)	0.3205
Protein (g)	27.7380
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	8.5300
Betaine (mg)	0.2047
Phosphorus, P (mg)	525.2647
Tocopherol, gamma (mg)	0.2189

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-heat oven to 200C/400F or Gas mark 6. | 2. Lightly grease a large ovenproof dish with some of the butter. | 3. Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary. | 4. Boil your potatoes in salted water for about 25 minutes or until very tender. | 5. Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper. | 6. Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed. | 7. Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon. | 8. Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top. | 9. Add the grated cheese if using. | 10. Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling! | 11. Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef				-	-	-	-
potato	2		peeled cubed	-	-	-	-
french dijon mustard	2	teaspoons		-	-	-	-
creme fraiche	1	tablespoon	sour	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
butter	2 -4	ounces		0.0	0.0	0.0	0.0
tomato	2 -3		sliced	0.0	0.0	0.0	0.0
parsley				-	-	-	-
sharp cheddar cheese	4	ounces	grated	464.9317	2.4154	27.499000000000002	38.3512

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

Cooking in progress....

French Style Boeuf Bourguignon Cottage-Shepherd's Pie