Batata soufflé is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.
Batata soufflé is a meat pie with mashed potato crust. It’s done like a sandwich; the ground beef and pine nuts are pressed between two layers of mashed potatoes.
For 10×10″ baking dish you will need: (yields 4-6 portions)
- 1kg potato
- 1 cup milk
- 1 tbsp butter
- salt to taste
- bread crumbs
- 400g ground beef
- 2 medium onions diced finely
- 80g pine seeds
- 2 tbsp olive oil
- salt and pepper to taste
Heat olive oil, add the onion and fry until tender and fragrant.
Add the ground beef and cook until brown then toss in the pine seeds, salt and pepper and keep cooking until well done. Turn off the heat and keep it aside to prepare the mashed potatoes.
Cook the potatoes in a saucepan of salted boiling water until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt.
Divide the mashed potatoes in half. In the baking dish, make the first layer of potato with one part. Spread evenly the ground beef over it and top it with another layer of the remaining mashed potatoes.
Sprinkle bread crumbs, enough to cover it with a thin layer, and bake it until top is golden brown (180°C) about 15 minutes.
Let it rest for 10-15 minutes before serving, the cutting will be easier. It’s one of the classic lebanese dishes and one of my favorite. I like to eat it with a side salad of lettuce and moutarde a l’ancienne. This how mum used to serve it when we were kids.