Recipe Details
Ingredients
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4largeYukon Gold potatoes, quartered
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6tablespoonsbutter, divided
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1clovegarlic, minced
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salt and pepper to taste
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1tablespoonolive oil
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1poundlean ground beef
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1tablespoonherbes de Provence
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1teaspoonground nutmeg
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1 ½cupsfrozen peas
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
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Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
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Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
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Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories401 | |
% Daily Value * | |
Total Fat 25g |
32% |
Saturated Fat 12g |
60% |
Cholesterol 76mg |
25% |
Sodium 199mg |
9% |
Total Carbohydrate 28g |
10% |
Dietary Fiber 4g |
13% |
Total Sugars 2g |
|
Protein 18g |
36% |
Vitamin C 7mg |
8% |
Calcium 19mg |
1% |
Iron 2mg |
10% |
Potassium 226mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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