Potato Souffle

I don’t know why I always thought that “potato soufflé” is not an easy dish.
My mother rarely prepared it for us. I used to eat it more often at my grandmother’s house.
But it turned out super easy! 
I tried to make it look like a shepherd’s pie; i.e more of a Lebanese version

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Generally, “potato soufflé” is made with minced beef and onions only. I, on the other hand, upgraded this dish by adding cheese and vegetables.

A full delicious and comforting meal.

I believe it’s going to be present on our table more often now. Just after I get the little mister to approve it

Ingredients:

Serving : 4-5 persons

Prep time : 35 mins

Cooking time : 30 mins

Total time : 75 mins

Potato crust:

• 800 g potato
• 2 cups mixed cheese *
• 4 TBsp powder milk
• 40g butter
• 1 tsp salt

Filling:

• 250 g fresh mushroom
• 2 small onions
• 2 TBsp oil
• 1 large carrot
• 200 g minced beef
• 1 tsp sweet pepper
• 2 tsp worcestershire sauce
• 1/2 tsp cinnamon
• 1/2 tsp dried coriander
• 1 tsp black pepper
• 1 tsp salt

Directions:

1. Chop onions finely, add to a pot with oil and cook until translucent.
2. Add minced beef and cook.
3. Add mushrooms and carrot along with spices and worcestershire sauce and cook until well done.
4. Wash , peel and cut potatoes into slices.
5. Boil water and cook potatoes until well done. Do not discard the water.
6. While still hot mash potatoes using a fork or potato masher.
7. Add butter and milk and continue mashing until you start to get a doughy texture. **
8. Mix one cup cheese with the potato mash.
9. Take half the quantity of potato mash and spread it evenly in a pie dish.
10. Add one layer of cheese, then the meat/ veggie filling.
11. Add the rest of potato mash and spread evenly.
12. Sprinkle on top breadcrumbs.
13. Bake in a preheated oven 180 C / 356 F, for 15 mins or until the top is golden.

Notes:

*You can mix any kind of cheese I like mozzarella with kashkaval.

**If you feel that the potato mash is too stiff you can add 2 Tbsp from the boiling water you kept aside