Lebanese Shepherds’ Pie is similar to the French dish “Hachis Parmentier” and the British Shepherds’ Pie.
My version of the Lebanese Shepherds’ Pie is a meat pie with a mashed potatoes crust topped with slivered almonds. The seasoned ground meat and onion mixture is stuffed between two fluffy layers of creamy mashed potatoes. Then topped with slivered almonds for an added crunch.
It’s one of my favorite comfort food dishes on a cold and damp day like today. I served my Shepherds’ Pie with a romaine lettuce salad with a mediterranean vinaigrette dressing.
- 6 Russet potatoes, peeled and quartered
- 1 lb. ground round
- 1 medium onion, finely chopped
- 1 tbsp. + 1 tsp. salt
- ¼ tsp. black pepper
- ½ tsp. + ⅛ tsp. all spice
- 2 tbsp. butter
- ¼ cup milk
- 1 egg yolk
- ⅓ cup raw slivered almonds
- Rinse the potatoes in cold water, add them to a medium pot and add enough water to cover the potatoes. Then add 1 tablespoon of salt.
- Turn the stove on high heat and cook the potatoes uncovered for 15 -20 minutes.
- While the potatoes are cooking, Brown the meat with the finely chopped onion over medium heat stirring constantly to break up the meat. Season with the remaining teaspoon of salt. Add the black pepper and all spice and continue to brown the meat and onions for approximately 10 minutes. Taste and adjust seasoning, if needed.
- The potatoes should be ready when they break apart with a fork. Drain the potatoes, add butter, milk, egg yolk and salt to taste. Mix with an electric hand mixer until creamy and smooth.
- Preheat oven to 375°F.
- Grease the bottom of a glass 8x8 (2 quart) baking dish with a pat of butter. Spread and cover the bottom of the glass baking dish with half of the mashed potatoes.
- Spread evenly the browned meat and onions over the mashed potatoes in the baking dish. Then spread the remaining mashed potatoes to cover the meat and onion mixture. Top with silvered almonds.
- Bake in the oven for 20 minutes. Then pass under the broiler for 1-2 minutes to toast the almonds.