The Lebanese version of Shepherd's Pie, this Batata Soufflé is a layered mashed potatoes and spiced ground beef casserole. It is topped with a buttery bread crumb topping, and satisfying for the whole family.
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!