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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 140C or 275 degrees F. | 2. Place the onion, swede and carrots into the bowl of a food processor. | 3. Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a purée. | 4. Place it all in a casserole dish, add the beef and season generously with salt and pepper. | 5. Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it a good mix. | 6. Place the casserole over a gentle heat and bring it up to simmering point. | 7. Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours. | 8. About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan. | 9. Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer. | 10. Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy. | 11. At this point remove the casserole from the oven and increase the temperature to 200C or 400°F. | 12. Cover the meat mixture evenly with the mashed potato. | 13. Now slice the leek lengthways into four and chop each length into 1/4 inch slices. | 14. Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface. | 15. Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan. | 16. Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	12	ounces	ground	673.5839	0.0	66.0657	43.3067
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
parsnip	1		chopped	99.75	23.9267	1.5959999999999999	0.39899999999999997
carrot	4	ounces	chopped	46.4932	10.8635	1.0546	0.2722
cinnamon	1/2	teaspoon	ground	-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
plain flour	1/2	ounce		12.6083	0.0	2.805	0.0708
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
vegetable stock	15	fluid		-	-	-	-
salt black pepper			ground	12.6083	0.0	2.805	0.0708
potato	2			-	-	-	-
quark	2 1/2	1/2	blended	12.6083	0.0	2.805	0.0708
milk	2	fluid	low-fat	-	-	-	-
leek	6	ounces		103.7591	24.0687	2.5515	0.5103
cheddar cheese	1 1/2	1/2	reduced fat	-	-	-	-
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175

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