Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 greased cassarole dish (Use whatever you like for greasing, Pam or butter or margarine) I would not use shortening.
- It gives the recipe too strong a taste and we can do without the extra fat.
- 1 1/2 lbs of a combination of beef, pork, and veal ground meat
- 2 celery sticks finely chopped
- 3 carrots chopped very small
- 2 tablespoons of tomatoe puree
- 1 garlic clove very finely chopped
- 1 yellow onion medium sized very finely chopped
- salt and pepper to taste. I like to use the beef broth powder as my
- seasoning, as it already has salt in it.
- 3 tablespoons of canola oil or vegetable oil
Directions
Preheat oven to 350. First cook 6 potatoes with a little salt. Mash the potatoes, do not use milk or butter. Just the potatoes. #Have this ready before cooking the meat mixture.
Depending on the size of your cassarole dish, use 1 or 2 cans of corn or 1 small package of frozen corn.
You can also use fresh corn if it is available.
Use enough to form one layer of corn in the cassarole dish after you add the meat mixture.
1 or 2 cans of peas, but frozen peas keep their shape better. One small package of frozen peas.
Mashed potatoes.paprika
Begin by browning the meats with the oil.
Add the vegetables, that is, the celery, carrots, garlic and onion until tender.
Add the tomatoe puree and the seasoning.
When the meat mixture is ready, meaning the meat is no longer red and the vegetables are almost tender, pour this into a greased cassarole dish in one layer.
Add the corn and layer ontop of the meat.
Add the peas and layer on top of the corn.
Add the mashed potatoes and layer on top of the peas.
Sprinkle a couple of pinches of paprika.
Place it in the oven for about 20 minutes or until the potatoes begin to brown.