Shepherd's pie, vegetable
15-883
Nutrition
Macronutrients
- Energy
- 114kcal479kj
- Protein
- 4.5g
- Fat
- 3.9g
- Saturated fatty acids
- 0.3g
- Monounsaturated fatty acids
- 2.17g
- Polyunsaturated fatty acids
- 1.19g
- Carbohydrate
- 16.1g
- Total sugars
- 1.5g
- Fibre (AOAC)
Minerals
- Salt
- 0.01g
- Sodium
- 5mg
- Potassium
- 375mg
- Calcium
- 17mg
- Magnesium
- 25mg
- Phosphorus
- 76mg
- Iron
- 1.63mg
- Copper
- 0.19mg
- Zinc
- 0.7mg
- Chloride
- 73mg
- Manganese
- 0.28mg
- Selenium
- 17µg
- Iodine
Vitamins
- Carotene
- Retinol equivalent
- Vitamin D
- 0µg
- Vitamin E
- Vitamin K1
- Thiamin
- 0.17mg
- Riboflavin
- 0.05mg
- Niacin
- 0.7mg
- Vitamin B6
- 0.29mg
- Vitamin B12
- 0µg
- Folate
- 24µg
- Vitamin C
- 6mg
Description
Recipe. Vegetable and lentil base with potato topping. Recipe from review of recipe collection
References
Updated 2014