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One of the first dishes I prepare for Pesach is this shepherd’s pie. It’s quick, it’s easy, it’s nice enough to be served at a Yom Tov meal, and a good comfort food for a Chol Hamoed supper.
5 pounds (2 and 1/4 kilograms) russet potatoes
1 tablespoon salt, or more for taste
1/4 cup mayonnaise (homemade or store bought, such as Gefen)
3 tablespoons Tuscanini Olive Oil
2 pounds (910 grams) mixed grind (a mixture of groundbeef and ground chicken) or lean ground beef
1 teaspoon salt
1 teaspoon Pereg Garlic Powder
1 teaspoon Pereg Paprika, plus more for sprinkling
1/2 teaspoon Pereg Black Pepper
Peel potatoes and place into a pot of water with the salt. Bring to a boil and cook until potatoes are fork-tender. Drain. Mash the potatoes. Add the mayonnaise and mix. Season with more salt if necessary.
While the potatoes are cooking, prepare the meat: Heat olive oil in a frying pan. Add the ground meat and cook, breaking it up until it’s browned and crumbly. Add the spices and stir. Let cook for two minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a deep 5×7-inch (13×18-centimeter) pan, layer a third of the potatoes, half of the meat, another third of the potatoes, the remaining meat, and finally the potatoes. (You can add the drippings from the pan together with the meat, since it gives the potatoes some extra flavor.) Sprinkle some paprika over the top layer of potatoes. Place in the oven and bake for a half hour.
This pie freezes and reheats very well.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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