Potato soufflé ( Lebanese virgin)

For the mashed potatoes

For the meat stuffing

Potato soufflé is the Lebanese variation of the French dish “hachis parmentier ” and the British dish “shepherd pie “.

Directions

1. In a skillet, heat olive oil add the onions and fry  until tender and fragrant.
2. Add the ground beef and cook until brown then toss in the salt, pepper and keep until well done. Turn off the heat and keep it aside.
3. To prepare the mashed potato. Peel the potatoes skin, wash them , then Cook in a saucepan of salted boiling water until tender. Drain well. Return potatoes to the pan with the butter. Use a potato masher to mash until smooth. Add milk and stir until combined. Taste and season with salt.
4. Divide the mashed potatoes in half. In a baking dish make the first layer of potato with one part. Spread evenly the ground beef mix over it and top it with another layer of the remaining potatoes.
5. Sprinkle bread crumbs, enough to cover it with a thin layer, bake it until top is golden brown 350f about 20 minutes.
6. Let it rest for 10-15 minutes before serving, the cutting will be easier. Serve it with cabbage salad.