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Ингредиенты
- 3 lb Baking potatoes, peel/cube
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 c. Buttermilk
- 1/4 c. Uncooked bulgur wheat
- 3 c. Low-sodium beef stock
- 3/4 lb Lean grnd beef
- 1/2 tsp Salt
- 3 Tbsp. Low-sodium tomato paste
- 1 tsp Extra virgin olive oil
- 1 dsh Sesame oil
- 1 c. Onion, minced
- 1 c. Carrots, minced
- 1/4 c. Celery, minced
- 2 x Cloves garlic, peel/chop
- 1 Tbsp. Fresh thyme, minced
- 1 Tbsp. Fresh parsley, minced
- 1/2 tsp Marjoram
- 1 Tbsp. Low-sodium soy sauce
- 1 Tbsp. Prepared horseradish
- 1 Tbsp. Arrowroot, mixed with
- 2 Tbsp. Beef stock
Инструкции
- POTATOES:Boil in a large pot of water for 20 min with the salt. Drain; return to the pot, cover with a clean kitchen towel, and let steam dry for 15 min over very low heat. Add in the pepper and buttermilk, and mash till smooth.
- Set aside till needed.
- FILLING:Preheat the oven to 350 degrees. Place the bulgur in a medium bowl. Heat 2 c. of the stock in a small caucepan, pour over the bulgur, and set aside for 10 min to soften.
- Brown the beef with 1/4 tsp. of the salt in a frying pan over high heat till brown. Push the meat to one side, reduce the heat to medium, add in the tomato paste to the warm pan, and stir till it starts turning dark. Pour the remaining c. of beef stock into the pan, stirring to free all the flavorful bits, then transfer the filling to a bowl, and set aside.
- Without washing the pan, heat the oil over medium heat and start frying the onions. When they begin to wilt, add in the rest of the vegetables, garlic, herbs, and the remaining salt, and cook for 2 min. Add in the soy sauce, horseradish, bulgur, and beef stock and simmer for 10 min or possibly till the carrots are tender. Add in the cooked meat mix, and stir in the arrowroot slurry. Bring to a boil, and pour into a 9x9 baking dish. Spread the mashed potatoes over the top of the warm filling or possibly pipe them on, using a large star tip. Bake in the preheated oven for 20 min, then place under the broiler for 2 min to brown the potatoes slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 94 | 28% |
| Total Fat 10.46g | 13% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.53g | |
| Cholesterol 40mg | 13% |
| Sodium 1030mg | 43% |
| Potassium 1252mg | 36% |
| Total Carbs 42.97g | 11% |
| Dietary Fiber 6.4g | 21% |
| Sugars 6.55g | 4% |
| Protein 18.64g | 30% |
