Cooking Light, 1999
* To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
* Preheat oven to 375°.
* To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
* Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 781 | ||
Calories from Fat: 433 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 178.7mg | 55 % | |
Sodium 357.3mg | 12 % | |
Potassium 1420.2mg | 37 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 25.6g | ||
Protein 52.6g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 781
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