Lebanese Potato Souffle
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 35 mins
-
Servings
8 servings
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
Lebanese
Lebanese Potato Souffle
Description
This recipe for Lebanese Potato Souffle begins by boiling peeled and chopped Yukon gold potatoes until tender, then mashing them with milk, butter, garlic powder, salt, and pepper for a smooth, creamy topping layer. A filling of ground beef cooked with onions, diced mushrooms, and aromatic 7-spice seasoning adds a savory base beneath the potato.
The dish is assembled by layering half the mashed potatoes on the bottom of a baking dish, followed by the meat mixture, then the remaining mashed potatoes on top. A final sprinkling of panko breadcrumbs sprayed lightly with olive oil creates a golden crust after baking at 350°F. The result is a baked casserole with contrasting textures: a soft, creamy potato topping over a richly seasoned, tender meat and mushroom filling.
This souffle serves as a satisfying main dish for family dinners and can be paired with fresh salads or vegetables. Its comforting flavors and hearty ingredients make it suitable for cooler weather or special occasions inviting comfort food.
The casserole should be covered and refrigerated for storage and can be frozen for up to three months. To reheat, bake uncovered until warmed through or microwave individual portions. Ground beef can be substituted with ground chicken, turkey, lamb, or vegetarian alternatives like lentils or tofu for variation.
Ingredients
For the mashed potatoes
- 2 pounds potato peeled and chopped, Yukon gold variety
- 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 ground beef 95% lean
- 8 ounces mushrooms diced
- 1 tablespoon 7 spice seasoning
- 1 teaspoon salt
For assembly and topping
- ½ cup panko breadcrumbs
- olive oil spray form
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.
Notes
- After baking, cover tightly with plastic wrap or foil to store in the refrigerator for 3-4 days.
- This dish freezes well up to three months; thaw thoroughly before reheating.
- Reheat covered in an oven at 350°F for 20-25 minutes or microwave portions for 1-2 minutes on high.
- Make a vegetarian version by replacing ground beef with sautéed vegetables, lentils, or vegetarian meat substitutes like tofu or tempeh.
- You can try different ground meats like chicken, turkey, or lamb to vary the flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
