Shepherds Pie
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 233.6138 |
| Energy (kCal) | 6163.175 |
| Carbohydrates (g) | 230.699 |
| Total fats (g) | 507.9811 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat the oven to 180C/gas 4. | 2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. | 3. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. | 4. Pour in the red wine and reduce until almost completely evaporated. | 5. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. | 6. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. | 7. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning. | 8. Spoon the mince into the bottom of a large ovenproof dish. | 9. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. | 10. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. | 11. Bake in the oven for approximately 20 minutes, until bubbling and golden brown. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| olive oil | 2 | tablespoons | 238.68 | 0.0 | 0.0 | 27.0 | |
| sea salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - | ||
| lamb | 500 | g | ground | 1335.0 | 0.0 | 84.4 | 107.95 |
| onion | 1 | grated | 60.0 | 14.01 | 1.65 | 0.15 | |
| carrot | 1 | grated | 29.52 | 6.8976 | 0.6696 | 0.1728 | |
| garlic clove | 2 | - | - | - | - | ||
| worcestershire sauce | 1 -2 | tablespoon | 0.0 | 0.0 | 0.0 | 0.0 | |
| tomato puree | 1 | tablespoon | 5.9375 | 1.4031 | 0.2578 | 0.0328 | |
| thyme sprig | - | - | - | - | |||
| rosemary | 1 | sprig | chopped | - | - | - | - |
| red wine | 250 | - | - | - | - | ||
| chicken stock | 300 | ml | 109.5575 | 10.7427 | 7.669 | 3.6519 | |
| potato | 1 | peeled cut | - | - | - | - | |
| butter | 50 | 4275.0 | 196.425 | 133.575 | 360.0 | ||
| egg yolk | 2 | 109.48 | 1.2206 | 5.3924 | 9.0236 | ||
| parmesan cheese | - | - | - | - | |||
| olive oil | 238.68 | 0.0 | 0.0 | 27.0 | |||
| sea salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.