Batata Soufflé
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Prep Time10 mins.
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Cook Time50 mins.
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Serving6
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Ready In1 hr.
Creamy homemade mashed potatoes, layered with spiced ground beef and onions and topped with a delicious bread crumb topping, this Lebanese casserole is a family favorite all-around. It took a little bit of effort for me to figure out what to name this dish, as to be honest, I grew up calling it “mashed potatoes with ground beef,” which I felt like wasn’t the most appealing name for it. After some research, I realized that this dish is sometimes called Batata soufflé, or potato soufflé, so it was settled!
How to make Batata Soufflé
This dish is so easy to put together, made up of homemade mashed potatoes and a ground beef filling. The filling is a very common Lebanese ground beef mix used in so many different dishes such as Kibbeh and Beef Spring Rolls. It consists of ground beef, finely chopped onion, and seasoned with seven spices.
For the mashed potatoes, I peeled, washed and cut russet potatoes into large cubes before boiling them in salted water. The trick I have learned to getting creamy mashed potatoes is to fully mash them using a rice masher or potato masher before adding the remaining ingredients.
Once the potatoes are fully cooked and mashed, I add butter, whole milk, and season with a little bit of salt and pepper. You don’t want the mashed potatoes to be to runny as you want them to hold their shape a bit after being baked into a casserole. Therefore, be careful not to add too much milk. The topping of the casserole is very easily made by melting salted butter and mixing in some bread crumbs.
Once the mashed potatoes and ground beef filling are prepared, it is time to layer. I sprayed the bottom of the casserole dish with some non-stick spray. I then added about half the mashed potatoes and spread it out into an even layer. I topped it with all the ground beef filling before topping that with the remainder of the mashed potatoes. Be gentle with the top layer of mashed potatoes, as-to not mix it in with the ground beef while you are spreading it. Lastly, crumble on the bread crumb topping all over the top the Batata Soufflé. It bakes for about 25-30 minutes in the oven. It is delicious served with any side salad like Fattoush.
STEP 1
Peel, wash and diced the potatoes into large 2-inch cubes.
In a medium sized pot, add the potatoes and cover with enough water to fully submerge them and a couple of inches more. Salt the water (2 teaspoons) and cook over medium heat for about 20 minutes until fully cooked and soft.
STEP 2
Finely chop the onion and set aside.
Add the ground beef to a large skillet and cook over medium-high heat. Use the meat masher to break up the ground beef.
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Once browned, add the olive oil and chopped onion. Season with one teaspoon of salt, ½ teaspoon of black pepper, and one tablespoon of seven spices.
STEP 3
Preheat the oven to 375F.
Once the potatoes have cooked, drain the water and mash them using a potato masher or ricer. Once fully mashed, add four tablespoons of butter, ½ cup of milk, and whisk well to combine. Season with one teaspoon of salt and ½ teaspoon of black pepper.
STEP 4
In a small bowl, melt 2 tablespoons of butter. Add the bread crumbs to the melted butter and mix thoroughly.
STEP 5
Spray a medium-sized casserole dish (about 12×7) with non-stick spray.
Add half of the prepared mashed potatoes and spread into an even layer.
Top with all the ground beef filling. Then, add the remaining half of the mashed potatoes and gently spread into an even layer.
Top with the buttered bread crumbs and bake for 25-30 minutes until the top has gotten golden brown.
Wait at least 10 minutes for the Batata Soufflé to cool before cutting into it. Enjoy!
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Batata Soufflé
Ingredients
- 7 Russet Potatoes
- 6 tb. Salted Butter
- ½ cup Whole Milk
- 1 lb. Ground Beef
- 1 lg. Onion
- 2 tb. Olive Oil
- 1 tb. Seven Spices
- 4 tsp. Salt
- 1 tsp. Black Pepper
- ½ cup Italian Bread Crumbs
Instructions
- Peel, wash and diced the potatoes into large 2-inch cubes. In a medium sized pot, add the potatoes and cover with enough water to fully submerge them and a couple of inches more. Salt the water (2 teaspoons) and cook over medium heat for about 20 minutes until fully cooked and soft.
- Finely chop the onion and set aside.Add the ground beef to a large skillet and cook over medium-high heat. Use the meat masher to break up the ground beef.Once browned, add the olive oil and chopped onion. Season with one teaspoon of salt, ½ teaspoon of black pepper, and one tablespoon of seven spices. Cook over medium heat until the onion is translucent and set aside to cool.
- Preheat the oven to 375F.Once the potatoes have cooked, drain the water and mash them using a potato masher or ricer. Once fully mashed, add four tablespoons of butter, ½ cup of milk, and whisk well to combine. Season with one teaspoon of salt and ½ teaspoon of black pepper.
- In a small bowl, melt 2 tablespoons of butter. Add the bread crumbs to the melted butter and mix thoroughly.
- Spray a medium-sized casserole dish (about 12x7) with non-stick spray. Add half of the prepared mashed potatoes and spread into an even layer.
- Top with all the ground beef filling. Then, add the remaining half of the mashed potatoes and gently spread into an even layer. Top with the buttered bread crumbs and bake for 25-30 minutes until the top has gotten golden brown.
- Wait at least 10 minutes for the Batata Soufflé to cool before cutting into it. Enjoy!
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