Lebanese Potato Souffle
User Reviews
5.0
99 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
287 kcal
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Course
Main Course
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Cuisine
Lebanese
Lebanese Potato Souffle
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Lebanese Potato Souffle is the ultimate comfort food with whipped mashed potatoes, spiced beef filling, and crispy breadcrumbs on top!
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Ingredients
For the mashed potatoes
- 2 pounds Yukon gold potatoes peeled and chopped
- ½ cup milk
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper
For the ground beef filling
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 pound 95% lean ground beef
- 8 ounces mushrooms diced
- 1 tablespoon 7 Spice
- 1 teaspoon salt
For assembly and topping
- ½ cup panko breadcrumbs
- Olive oil spray
Instructions
- Place the potatoes and 1 teaspoon salt in a pot and cover with cold water. Bring to a boil, then lower the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes, then return to the pot.
- Add the milk, butter, garlic powder, remaining salt and pepper and use a potato masher to mash.
- In a large skillet over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes. Add the beef and mushrooms and cook, breaking down any large chunks until the beef is browned, 8-10 minutes. Season with 7 Spice and salt.
- Preheat the oven to 350°F. Spray a 9 x 13 baking dish with olive oil cooking spray.
- Spread half of the mashed potatoes onto the base of the prepared dish. Add the beef filling in an even layer on top. Then add the remaining mashed potatoes on top, being careful not to not to get the beef filling into the mashed potatoes in order to create even layers.
- Sprinkle the breadcrumbs on top of the mashed potato layer and spray evenly with the cooking spray. Bake uncovered until the potatoes are set and the breadcrumbs are golden brown for about, 30-35 minutes.
- Allow it to cool for 10 minutes to let the layers set, and then cut into 12 squares and serve.
Equipments used:
Notes
- Storage: Cover the dish with plastic wrap or aluminum foil and store in the fridge for up to 3-4 days. Freeze up to 3 months.
- Storage: Cover the dish with plastic wrap or aluminum foil and store in the fridge for up to 3-4 days. Freeze up to 3 months.
- To reheat, preheat your oven to 350°F, remove the wrap or foil, and bake for 20-25 minutes or until heated through. Alternatively, you can reheat portions in the microwave on high for 1-2 minutes.
- To reheat, preheat your oven to 350°F, remove the wrap or foil, and bake for 20-25 minutes or until heated through. Alternatively, you can reheat portions in the microwave on high for 1-2 minutes.
- Make it vegetarian. Replace the ground beef with a mixture of sautéed vegetables, lentils, or a vegetarian meat substitute such as crumbled tofu or tempeh.
- Use different ground meat. Try this potato souffle with ground chicken, turkey, or lamb.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
27g
(9%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
52mg
(17%)
Sodium
868mg
(36%)
Potassium
880mg
(25%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
500IU
(10%)
Vitamin C
23mg
(26%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 868mg | 36% |
| Potassium | 880mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 23mg | 26% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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