Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
803
Calories
45g
Protein
35g
Fat
78g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. russet potatoes, peeled and cut into chunks
- Salt and freshly ground pepper, to taste
- 3/4 cup milk or half-and-half
- 2 Tbs. unsalted butter
- 1 small yellow onion, finely chopped
- 2 carrots, finely chopped
- 3/4 cup frozen baby peas, thawed
- 3 cups shredded braised brisket (see related recipe at left)
- 2 cups sauce from brisket or 1 cup beef broth
- 1 Tbs. chopped fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes