Directions:
- Add ground beef and seasonings to pan over high heat and begin to brown for about three minutes; then add vegetables and continue to saute, reducing heat to medium.
- When meat is browned, bring heat back to medium high and add Worcestershire, tomato paste, and wine, cooking until nearly evaporated.
- Add chicken stock and simmer until liquids begin to thicken.
- Mash potatoes and incorporate egg yolks and Parmesan cheese (salt and pepper to taste).
- Spread meat and veg mixture in bottom of baking dish, then pipe potatoes on top in approx 2 rounds (you can also spread potatoes and fluff with fork, if needed thin potatoes with some chicken stock). Top with additional Parmesan if desired and bake at 350 for ~20 minutes until potatoes are golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.66 Kcal (1594 kJ) | ||
| Calories from fat | 111.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.42g | 19% | |
|---|---|---|---|
| Cholesterol | 113.64mg | 38% | |
| Sodium | 1528.25mg | 64% | |
| Potassium | 816.05mg | 17% | |
| Total Carbs | 37.11g | 12% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 5.89g | 24% | |
| Protein | 23.88g | 48% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 3mg | 17% | |
| Calcium | 143.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 95.46 Kcal (400 kJ) | ||
| Calories from fat | 28.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 19% | |
|---|---|---|---|
| Cholesterol | 28.5mg | 38% | |
| Sodium | 383.24mg | 64% | |
| Potassium | 204.64mg | 17% | |
| Total Carbs | 9.31g | 12% | |
| Sugars | 3.32g | 53% | |
| Dietary Fiber | 1.48g | 24% | |
| Protein | 5.99g | 48% | |
| Vitamin C | 6.2mg | 41% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 0.8mg | 17% | |
| Calcium | 35.9mg | 14% | |
* 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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