Ingredients
For the potato layer:
- 6 medium potatoes, peeled and cubed
- 3 tbsp butter
- ½ cup warm milk
- 1 egg yolk (optional, for creaminess)
- Salt & pepper, to taste
For the meat filling:
- 500g (1 lb) ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp cinnamon powder
- ½ tsp allspice powder
- ¼ tsp nutmeg (optional)
- Salt & pepper, to taste
- 2 tbsp tomato paste
- ½ cup peas and carrots (optional, for a Shepherd’s Pie twist)
For topping:
- ½ cup shredded mozzarella or kashkaval cheese
- 2 tbsp breadcrumbs (optional, for crunch)
Instructions
- Prepare the potatoes:
- Boil potatoes in salted water until tender. Drain and mash with butter, warm milk, and egg yolk. Season with salt and pepper. Set aside.
- Cook the meat filling:
- In a skillet, heat olive oil and sauté onion until golden. Add garlic and stir.
- Add ground meat and cook until browned.
- Stir in tomato paste, spices (cinnamon, allspice, nutmeg), salt, and pepper.
- Add peas and carrots (if using). Cook until mixture is well combined and slightly thickened.
- Assemble the soufflé:
- Grease a baking dish with butter.
- Spread half of the mashed potato on the bottom.
- Add the meat mixture evenly over the potato layer.
- Top with the remaining mashed potato and smooth it out.
- Sprinkle cheese and breadcrumbs on top.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake for 25–30 minutes, until the top is golden and slightly crispy.
- Serve:
- Let it rest for 5–10 minutes before slicing.
- Serve warm with a side salad or yogurt.
Would you like me to make this more traditional Lebanese style (with pine nuts and no cheese), or keep it more like a fusion Shepherd’s Pie with cheese topping?