Directions:
- Put oil into hot pan. Add beef and cook. Add onions, garlic, tomato puree, thyme and rosemary stirring constantly.
- Add 3/4's of the chicken stock, bring to the boil and simmer until the sauce has thickened.
- Transfer to delivery containers.
- Meanwhile, cook the potatoes in boiling salted water until tender. Drain well.
- Mash in/with mixer with butter and 1/4 of the chicken stock.
- Add peas, corn, and carrots to each container.
- Using a large spoon, layer the mashed potato generously on top of the beef and veggies, starting from the outside and working your way into the middle.
- If not freezing for future, bake at 350 for approximately 20 minutes, until bubbling and golden brown.
- Otherwise freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 956.36 Kcal (4004 kJ) | ||
| Calories from fat | 482.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.6g | 82% | |
|---|---|---|---|
| Cholesterol | 131.76mg | 44% | |
| Sodium | 1051.29mg | 44% | |
| Potassium | 2458.51mg | 52% | |
| Total Carbs | 77.05g | 26% | |
| Sugars | 14.71g | 59% | |
| Dietary Fiber | 11.66g | 47% | |
| Protein | 46.03g | 92% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 7.7mg | 43% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.08 Kcal (494 kJ) | ||
| Calories from fat | 59.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 82% | |
|---|---|---|---|
| Cholesterol | 16.27mg | 44% | |
| Sodium | 129.8mg | 44% | |
| Potassium | 303.54mg | 52% | |
| Total Carbs | 9.51g | 26% | |
| Sugars | 1.82g | 59% | |
| Dietary Fiber | 1.44g | 47% | |
| Protein | 5.68g | 92% | |
| Vitamin C | 6.7mg | 90% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1mg | 43% | |
| Calcium | 14.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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