Preheat oven to 425 degrees Fahrenheit. Mix ground beef, baking soda and soy sauce; set aside.
Heat oil in a pot over medium heat. Add onions and one teaspoon salt; sauté for 10 minutes, until onions are translucent and softened. Add carrots, celery, garlic, thyme (if desired), pepper and remaining one teaspoon salt; sauté for another five minutes.
Add ground beef mixture and brown, undisturbed, for five minutes, then break up with a wooden spoon and cook for another five minutes until completely browned and mostly cooked through. Add tomato paste and sauté for another three to five minutes.
Add flour and cook for three minutes, until incorporated. Add water or broth and peas. Transfer mixture to a 9×13-inch baking dish.
Mix eggs, oil, salt and pepper, then add grated potatoes; mix to combine.
Evenly distribute potato mixture over the meat mixture. Cook for one hour and 20 minutes, until golden brown.
Directions
About
Notes:
If adding frozen peas to the mixture, use 1/2 cup less water or broth in the filling.
Adding baking soda to ground beef may seem odd, but in fact it helps tenderize the meat.
To serve for Shabbat, keep warm in a 200 degrees Fahrenheit oven for at least a few hours before serving.
Description:
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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