Directions:
- Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg.
- Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth and bring to a boil.
- Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.
- Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. Smooth potatoes evenly, brush surface with butter. Bake at 325°F for 35-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.6 Kcal (1845 kJ) | ||
| Calories from fat | 112.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 87.25mg | 29% | |
| Sodium | 516.71mg | 22% | |
| Potassium | 1025.38mg | 22% | |
| Total Carbs | 49.06g | 16% | |
| Sugars | 16.09g | 64% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 31.07g | 62% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 4.5mg | 25% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 123.49 Kcal (517 kJ) | ||
| Calories from fat | 31.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 19% | |
|---|---|---|---|
| Cholesterol | 24.45mg | 29% | |
| Sodium | 144.82mg | 22% | |
| Potassium | 287.38mg | 22% | |
| Total Carbs | 13.75g | 16% | |
| Sugars | 4.51g | 64% | |
| Dietary Fiber | 1.19g | 17% | |
| Protein | 8.71g | 62% | |
| Vitamin C | 3.8mg | 23% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 1.3mg | 25% | |
| Calcium | 28mg | 10% | |
* 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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