Cottage Beef Pie
Prime minced beef simmered in gravy, topped with pastry, served with potato mash, peas and carrots
Minced beef provides a good source of the minerals iron and zinc. Iron is essential for the proper growth and development of the human body. It helps metabolise proteins and plays a role in the production of haemoglobin and red blood cells. Zinc maintains heart health by supporting blood vessels. Zinc also supports the immune system.
Ingredients
Beef Pie (43%) [Beef Mince (18%), Onions, Peas, Skim Milk, Potatoes, Tapioca, Worcestershire Sauce (Water, White Vinegar, Molasses, Onion, Salt, Garlic, Spices, Natural Flavours, Colour (150d)), Tomato Sauce (Tomatoes, Sugar, Salt, Food Acids (Acetic, Citric), Natural Flavour), Curry Powder {Coriander, Turmeric, Fenugreek, Cumin, Salt, Ginger, Garlic Powder, Chilli}, Salt, Pepper], Potato Mash [Potatoes, Skim Milk, Tapioca, Salt, Pepper], Peas, Carrots, Puff Pastry [Wheat Flour, Water, Margarine (Vegetable Oils, Water, Salt, Emulsifiers (471, Soy Lecithin) Food Acid (330), Flavour, Antioxidant (307b), Colour (160a), Salt, Preservative 202, 281), Food Acid 330], Parsley. CONTAINS GLUTEN, WHEAT, MILK, SOY. MAY CONTAIN PEANUTS, TREE NUTS. WE ADVISE CAUTION WHEN CONSUMING AS MAY CONTAIN BONES/BONE FRAGMENTS.
Nutritional Details
| Regular Size 400g Per Serve | ||
| Nutritional Details | Average Quantity per Serving |
Average Quantity per 100g |
| Energy: | 1568kj | 392kJ |
| (376Cal) | (94Cal) | |
| Protein: | 32.8g | 8.2g |
| Fat, Total: | 10.8g | 2.7g |
| --Saturated: | 4g | 1g |
| Carbohydrates: | 32g | 8g |
| --Sugars: | 9.2g | 2.3g |
| Dietary Fibre: | 8.8g | 2.2g |
| Folate: | 112ug (56% RDI) | 28ug |
| Sodium: | 480mg | 120mg |
| Potassium: | 1028mg | 257mg |
| Phosphorus: | 329mg (33% RDI) | 82mg |
Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.
