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This is essentially a deconstructed shepherd’s pie, but with its delightful seasoning and irresistible sweet and tangy sauce, it’s taken to the next level and totally fitting for Yom Tov.
4 potatoes, scrubbed
1 tablespoon Tonnelli Avocado Oil
salt, to taste
pepper, to taste
1 cube Gefen Frozen Sautéed Onion
1/2 pound (250 grams) ground meat
1 tablespoon natural silan, such as Heaven & Earth Date Syrup
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon freshly squeezed lemon juice
paprika, to taste
salt, to taste
pepper, to taste
parsley, for garnish (optional)
1/3 cup apple juice concentrate
1 full tablespoon honey
1–2 teaspoons freshly squeezed lemon juice
1 teaspoon Tonnelli Avocado Oil
1 teaspoon orange zest (optional)
1 scant teaspoon soy sauce
1/8–1/4 teaspoon allspice, to taste
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Bake the potatoes for 45 minutes, or until soft. Slice in half lengthwise. Scoop out the center, leaving 1/4 inch (1/2 centimeter) potato in the shell. (You can bake the potatoes the day before and heat it in the microwave before mashing.)
Place the scooped-out potatoes in a bowl and mash it with avocado oil, salt, and pepper. Set aside.
In a medium bowl, combine the onion with the meat, silan, garlic, lemon juice, paprika, salt, and pepper.
Combine all ingredients in a small pot. Heat for 10–12 minutes, or until thickened.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.
Place potato shells in the prepared pan. Spray with cooking spray and sprinkle lightly with salt. Fill each cavity with a spoonful of the chopped meat mixture and top with the mashed potato mixture. Drizzle with half of the sauce.
Bake for 25 minutes. Then drizzle with the remaining sauce and bake for another five minutes. Garnish with parsley before serving, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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