Baked Casserole Dish

By Amna Malik

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

  1. 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.
  2. 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.
  3. 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.
  4. Bake:
    • Preheat oven to 375°F (190°C).
    • Bake for 25–30 minutes, until the top is golden and slightly crispy.
  5. 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?

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