Directions:
- Brown the ground beef in a frying pan.
- Add the onions, carrots, celery, garlic, salt, pepper and nutmeg.
- Lower the heat and cook for about 10 minutes until the vegetables are wilted.
- Add the beef broth and bring to a boil.
- Stir in enough of the butter/flour roux to make thick gravy to bind the filling.
- Pour into large shallow baking pan and cool.
- The filling should be about 11/2 inches deep.
- Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes.
- Spread the potatoes evenly and brush the surface with butter.
- Bake at 325°F for 35-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.49 Kcal (1999 kJ) | ||
| Calories from fat | 84.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Cholesterol | 95.04mg | 32% | |
| Sodium | 325.41mg | 14% | |
| Potassium | 1389.56mg | 30% | |
| Total Carbs | 57.19g | 19% | |
| Sugars | 17.2g | 69% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 38.21g | 76% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 4.8mg | 27% | |
| Calcium | 103.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 104.89 Kcal (439 kJ) | ||
| Calories from fat | 18.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 14% | |
|---|---|---|---|
| Cholesterol | 20.88mg | 32% | |
| Sodium | 71.48mg | 14% | |
| Potassium | 305.24mg | 30% | |
| Total Carbs | 12.56g | 19% | |
| Sugars | 3.78g | 69% | |
| Dietary Fiber | 1.35g | 24% | |
| Protein | 8.39g | 76% | |
| Vitamin C | 3.9mg | 30% | |
| Vitamin A | 0.4mg | 58% | |
| Iron | 1.1mg | 27% | |
| Calcium | 22.8mg | 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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