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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 404.9
  Total Fat 10.3 g
      Saturated Fat 4.9 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 2.4 g
  Cholesterol 112.8 mg
  Sodium 1,277.6 mg
  Potassium 644.7 mg
  Total Carbohydrate 36.6 g
      Dietary Fiber 1.3 g
      Sugars 2.8 g
  Protein 36.9 g
  Vitamin A 2.0 %
  Vitamin B-12 3.8 %
  Vitamin B-6 4.9 %
  Vitamin C 4.9 %
  Vitamin D 5.6 %
  Vitamin E 0.5 %
  Calcium 7.7 %
  Copper 3.9 %
  Folate 7.2 %
  Iron 27.6 %
  Magnesium 4.4 %
  Manganese 15.2 %
  Niacin 8.1 %
  Pantothenic Acid     3.5 %
  Phosphorus     8.0 %
  Riboflavin 10.1 %
  Selenium 8.9 %
  Thiamin 6.9 %
  Zinc 2.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Venison Shepherds pie

View the full Venison Shepherds pie Recipe & Instructions
Submitted by: ANNEL66

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Venison Shepherds pie

212 calories of Venison, ground, (4 oz)

100 calories of raw potato, (127.50 gram(s))

27 calories of Flour, white, (0.06 cup)

19 calories of Red Wine, (0.75 fl oz)

14 calories of Onions, raw, (0.25 large)

13 calories of Milk, 1%, (0.13 cup)

6 calories of Beef bouillon, (0.75 portion, amount of dry mix to make 8 fl oz prepared)

6 calories of Lea & Perrins, Worcestershire Sauce, (1.13 tsp)

5 calories of Beef broth, bouillon, consomme, (0.13 can (10.5 oz), prepared)

2 calories of Mushrooms, fresh, (0.13 cup, pieces or slices)

2 calories of Oregano, ground, (0.13 tbsp)

1 calories of Pepper, black, (0.13 tsp)


Nutrition & Calorie Comments  

It says to add flour in your directions. How much flour needs to be added? I made this and it was great! Hubby who is an awesome cook loved it. The salt and wine took out the gamey taste venison sometimes has. I will definitely make this again. Thanks for the recipe! Submitted by:
TACOBEAR

(2/19/09)
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