4 Serves
87 Mins
Peel and dice the potatoes into uniform pieces, then boil them in a pot of water until tender.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
50 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
294 mg / 1,250 mgPotassium
801 mg / 4,700 mgSodium
265 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Drain the potatoes and mash them until smooth using a potato masher.
In a large frying pan, heat the cooking oil over medium heat. Sauté the diced onion and carrots for 5 minutes.
Add the ground beef to the pan, breaking it up with a spatula, and cook until browned, about 5 minutes.
Stir in the beef stock, tomato puree, peas, and Worcestershire sauce. Season with salt and pepper, then reduce heat to low-medium and simmer for 35 minutes.
Transfer the meat mixture into an oven-proof casserole dish and spread the mashed potatoes evenly over the top.
Bake in a preheated oven at 200°C for 20 minutes until the potato topping is golden brown.
0
g4
g0
g
Danish.jpg&w=3840&q=75)