Directions:
- Preheat oven to 375°F.
- In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
- Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
- Pour the mixture into a 1 1/2-quart baking dish; set aside.
- Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
- Mash the potatoes with the butter, milk, and salt.
- Spread them over the meat mixture, then crosshatch the top with a fork.
- Bake until golden, 30 to 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.39 Kcal (1953 kJ) | ||
| Calories from fat | 212.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.61g | 36% | |
|---|---|---|---|
| Cholesterol | 81.59mg | 27% | |
| Sodium | 215.79mg | 9% | |
| Potassium | 1230.1mg | 26% | |
| Total Carbs | 40.31g | 13% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 22.07g | 44% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.6mg | 20% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 127.23 Kcal (533 kJ) | ||
| Calories from fat | 57.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 36% | |
|---|---|---|---|
| Cholesterol | 22.26mg | 27% | |
| Sodium | 58.87mg | 9% | |
| Potassium | 335.57mg | 26% | |
| Total Carbs | 11g | 13% | |
| Sugars | 1.52g | 22% | |
| Dietary Fiber | 1.4g | 21% | |
| Protein | 6.02g | 44% | |
| Vitamin C | 5.5mg | 33% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1mg | 20% | |
| Calcium | 21.8mg | 8% | |
* 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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