Salta al contenuto principale

Shepherd's pie, homemade

Shepherd’s pie is a cooked dish traditionally made with minced lamb and topped with mashed potato. These figures describe a homemade recipe. It mainly provides carbohydrate, fat and protein. Per 100g, it contains 9.5g of carbohydrate, 5.4g of fat and 5.9g of protein, with an energy content of 450 kJ.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. The dish also contains saturated fat and salt, which are worth noting for people monitoring their intake. The amounts can vary with the meat, added fat, stock and seasoning used in the recipe. Full nutrient figures for this recipe are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

107 kcal

Energy

450 kJ

Fat

5.4g

of which saturates

2g

Carbohydrate

9.5g

of which sugars

0.9g

Fibre

0.9g

Proteine

5.9g

Sale

0.58g

Acqua

78g

Colesterolo

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

0.2µg

Vitamina E

0.19mg

Vitamina C

4mg

Thiamin (B1)

0.13mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.2mg

Vitamina B6

0.08mg

Vitamina B12

0.4µg

Folato

9µg

Calcio

16mg

Ferro

0.61mg

Magnesio

15mg

Phosphorus

69mg

Potassio

263mg

Sodio

233mg

Zinco

1mg

Copper

0.05mg

Selenio

1µg

Iodio

4µg

Other types of shepherd's pie

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Shepherd's pie, vegetable

114 kcal

4.5g

3.9g

–

Shepherd's pie, vegetable, retail

101 kcal

1.9g

4.9g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente