This Lebanese potato soufflé is my Lebanese take on cottage pie. You get a layer of warmly spiced ground beef with onions and toasted pine nuts, sandwiched between two layers of creamy mashed potatoes, then finished with a buttery bread crumb topping that turns golden in the oven. It is simple, filling, and perfect when you want a make-ahead dinner that slices neatly and pairs well with a fresh salad.
A Dish I Grew Up With
This dish is called batata souffle in Arabic, and it is one of those recipes I grew up eating at home. It is likely called soufflé because of French influence in Lebanon, along with the fluffy mashed potato topping, even though it is really a layered potato-and-meat casserole rather than a classic soufflé.
I think of it as the Lebanese take on cottage pie, with layers of creamy mashed potatoes and a warmly spiced meat filling. My favorite part was always the pine nuts mixed into the beef, because they add so much flavor and a little crunch. If you love cozy layered dinners/casseroles, be sure to check out my Cottage Pie too.
In the Levant, it is also very common to mix ground beef with a little ground lamb to keep the filling juicy, but you can absolutely make it with just ground beef, and it still turns out so good.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Potatoes: In the US and Canada, Yukon Gold or Russet potatoes both work well. Yukon Gold gives you a creamier mash, while Russet gives a lighter, fluffier topping. In the UK, use Maris Piper. In Australia, use Sebago.
- Ground beef: I use 90/10 ground beef. In many Middle Eastern kitchens, ground beef is often mixed with ground lamb for a juicier, richer filling, so you can do that here too.
- Pine nuts: A key ingredient here, they give the filling its classic texture and flavor. For a more affordable option, use 1/4 cup pine nuts and 1/4 cup walnuts instead of 1/2 cup pine nuts.
- 7 spice: This recipe uses 7 spice, also called baharat, for its signature flavor. You can make your own or buy it online.
My Expert Recipe Tips
- Use a coarser grind if you are grinding the meat yourself.
- Brown the meat well. Give it enough time in the pan, so it develops a deeper flavor rather than just steaming.
- Mash the potatoes until smooth. A smoother topping spreads more evenly and gives the finished dish a better texture. I like to use my potato ricer for a silky smooth mashed potato texture.
- Press the meat layer into an even layer. This helps the casserole hold together better when sliced.
- Bake until the top is golden. That is the best sign the casserole is heated through and ready to rest before serving.
What To Serve With
- A simple chopped salad works very well on the side. Something with cucumber and tomato, and a lemony dressing keeps the meal fresh and balances the richness. I have my Shirazi Salad pictured here.
- If you want something more traditional, serve it with a Middle Eastern salad like fattoush or a simple cucumber yogurt salad.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the casserole in the oven until heated through.
You can also make this recipe ahead. Assemble the whole dish, cover tightly, and refrigerate overnight before baking the next day. When baking from cold, you may need to add a few extra minutes to the baking time.
For longer storage, freeze the baked casserole or freeze individual portions in airtight containers. Thaw in the fridge overnight before reheating.
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Equipment
- Large pot
- Potato masher or ricer
- Large skillet
- 9 by 13 inch baking dish (23 by 33 cm)
Ingredients
- 3 pounds (kg) potatoes peeled and cut into large cubes
- 6 tablespoons (84 g) unsalted butter
- ½ cup (ml) milk
- 1 teaspoon fine salt
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 large yellow onion diced, about 1½ cups (200 g)
- 1 pound (450 g) ground beef 90/10 lean
- 1 teaspoon fine salt
- 1 teaspoon baharat 7 spice blend
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ½ cup (70 g) pine nuts toasted or fried
- ½ cup (50 g) plain bread crumbs
- 3 tablespoons (g) unsalted butter chopped
Instructions
- Preheat your oven to 390°F (200°C), then grease a 9 x 13 inch baking dish (23 x 33 cm).
- Add the potato chunks to a large pot, then cover with cold water. Add salt and bring to a boil. Reduce to a simmer and cook until very tender, about 15 to 20 minutes. Drain well, then return the potatoes to the pot.
- Add the butter and milk, then mash until smooth and creamy. Add the salt, then stir to combine. Taste the mashed potatoes, and adjust seasoning if needed.
- Melt the butter with the olive oil in a large skillet over medium heat. Add the diced onion, then cook until softened, about 6 to 8 minutes.
- Increase the heat to medium-high, then add the ground beef. Season with salt, baharat, cinnamon, and ground black pepper. Cook until browned, then break it apart with a spoon as it cooks. Stir in the pine nuts, then remove from the heat. Taste the mixture, and adjust the seasoning if needed.
- Spread half of the mashed potatoes in the baking dish, then smooth into an even layer. Add the beef mixture and spread it out evenly. Top with the remaining mashed potatoes, then smooth the top.
- Mix the bread crumbs with the melted butter, then sprinkle evenly over the top.
- Bake for 15 minutes, then rest for 10 minutes before slicing.
Notes:
- If your mashed potatoes feel thick, mix in 1 to 2 more tablespoons milk (15 to 30 ml) before spreading.
- Baharat blends vary in strength, so if yours is bold, start with ¾ teaspoon and taste and adjust after the beef is fully cooked.
- For a crispier top, place the casserole under the broiler, watching closely.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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