Lighter shepherd's pie
Ready in 60 min4 servings
486kcal · per serving
Protein37.1 g
Carbs51.8 g
Fat12.8 g
Ingredients
- 1000 g Potato, boiled
- 150 ml Semi-skimmed milk
- 10 g Olive oil
- 150 g Onion
- 200 g Carrot, raw
- 10 g Garlic (clove)
- 500 g Ground beef 5% fat, raw
- 30 g Tomato paste
- 40 g Grated Emmental
Steps
- Mash the cooked potatoes with the warm milk. Preheat the oven to 200 °C.
- Sauté the onion, grated carrot and garlic in the oil, add the minced beef and tomato paste, and cook for 8 min.
- Spread the meat in a dish, cover with the mash, sprinkle with Emmental and bake for 20 min.
- Cut into 4 portions and refrigerate for up to 4 days.
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