Lebanese Batata Soufflé is a comforting Lebanese-style shepherd's pie made with layers of creamy mashed potato and seasoned minced beef. The beef is cooked with onions, baharat, cinnamon and black pepper before being sandwiched between two layers of buttery mashed potato and finished with a crisp breadcrumb topping.
Batata means potato in Arabic, and although this dish is called a soufflé, it isn't an airy, egg-based soufflé. It is much closer to a cottage pie, with the familiar combination of minced beef and mashed potato given a distinctly Lebanese flavour through the addition of warming spices.
The filling is gently spiced rather than hot, with the baharat bringing warmth and the cinnamon adding depth. It is a lovely alternative to the usual minced beef and potato dishes and makes a satisfying family dinner.
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Recipe Snapshot
Cuisine: Lebanese, Middle Eastern
Course: Main Course
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour-1 hour 5 minutes
Servings: 6
Difficulty: Easy
Dietary: Contains dairy and gluten
Why You'll Love This Recipe
- A lovely alternative to cottage pie: The familiar combination of minced beef and mashed potato is given a different flavour with Lebanese seven spice and cinnamon.
- Creamy mashed potato: Butter and milk make the potato layers smooth and easy to spread.
- A crisp topping: Buttery breadcrumbs add texture and contrast to the soft potato and beef filling.
- Straightforward ingredients: Everything is easy to find in a standard supermarket, with baharat doing all of the seasoning work.
Ingredient Notes
Potatoes: Floury potatoes such as Maris Piper or King Edward work particularly well. They break down easily when cooked and make a fluffy, creamy mash. Russet potatoes are another good option.
Butter: Butter makes the mashed potatoes creamy, helps soften the onion and beef, and gives the breadcrumbs their golden finish.
Milk: Whole milk gives the mashed potatoes a creamy consistency. Warm it slightly before adding if you prefer an especially smooth mash.
Minced beef: I use lean minced beef with around 10% fat. It gives the filling plenty of flavour without leaving too much excess fat in the baking dish.
Onion: A large onion provides sweetness and flavour to the beef filling. Cook it until softened before adding the beef.
Baharat: Also known as Lebanese seven spice, this aromatic spice blend varies between households and manufacturers. It commonly contains spices such as allspice, cinnamon, black pepper, coriander and cloves.
Cinnamon: Just half a teaspoon is enough to complement the baharat and give the beef its characteristic warmth without making it taste sweet.
Breadcrumbs: Plain breadcrumbs create a crisp topping. They are mixed with melted butter before being scattered over the final potato layer. I used Panko.
How To Make Lebanese Batata Soufflé
1. Cook the potatoes
Preheat the oven to 200°C (390°F). Grease a 23 x 33cm (9 x 13-inch) baking dish.
Place the peeled and cubed potatoes in a large saucepan and cover with cold water. Add salt, bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are completely tender.
Drain thoroughly and return the potatoes to the warm pan. Allow them to steam for a minute to get rid of excess moisture.
Add the butter and milk, then mash until smooth and creamy. Season with salt to taste and set aside.
2. Make the spiced beef filling
Melt the butter with the olive oil in a large frying pan over medium heat.
Add the diced onion and cook for 10 minutes, stirring occasionally, until softened and golden brown.
Increase the heat to medium-high and add the minced beef. Break it up with a wooden spoon and cook until browned, with no pink remaining.
Add the salt, baharat, cinnamon and black pepper. Stir well so that the spices are evenly distributed throughout the beef. Cook for another minute or two, then remove the pan from the heat.
Taste the filling and adjust the seasoning if needed.
3. Assemble the layers
Spread half of the mashed potato over the base of the prepared baking dish, creating an even layer.
Spoon the beef filling over the potato and spread it out evenly, taking it right to the edges.
Add the remaining mashed potato on top. Gently spread it over the beef using a spatula or the back of a spoon, taking care not to disturb the filling underneath.
4. Add the breadcrumb topping
Combine the breadcrumbs with the melted butter in a small bowl until evenly coated.
Scatter the mixture over the mashed potato, distributing it as evenly as possible.
5. Bake
Transfer the dish to the preheated oven and bake for 15-20 minutes, until the topping is golden and crisp and the filling is piping hot.
Remove from the oven and leave to rest for 10 minutes before slicing. This gives the layers a chance to settle and makes serving much easier.
Recipe Testing Notes
- Drain the potatoes well: Excess water can make the mash too loose and difficult to spread.
- Brown the beef properly: Don't rush this stage. Browning develops flavour and prevents the filling from becoming watery.
- Keep the filling relatively dry: If there is a lot of liquid or fat in the pan, drain off the excess before assembling.
- Spread the potato gently: The first layer provides a base for the beef, while the second seals in the filling.
- Allow time to rest: Cutting into the dish immediately after baking can cause the layers to slide apart.
Tips for the Best Batata Soufflé
Use floury potatoes: They produce a much lighter mash than waxy varieties.
Avoid overworking the mash: Mash until smooth, but don't beat it excessively or it can become gluey.
Season each component: The potatoes and beef should both be seasoned properly. This makes a noticeable difference to the finished dish.
Don't skip the resting time: Ten minutes makes it easier to cut neat portions.
Watch the topping: The breadcrumbs should be golden rather than dark brown. If they are browning too quickly, loosely cover the dish with foil.
Variations
Use lamb mince: Lamb works beautifully in place of beef and gives the filling a slightly richer flavour.
Add vegetables: Finely diced carrots or peas can be added to the beef filling if you would like to include extra vegetables.
Make it gluten-free: Use gluten-free breadcrumbs in place of regular breadcrumbs.
Change the topping: For a softer finish, leave off the breadcrumbs and bake with just the mashed potato on top.
Add Garlic - Into the Meat and the mash!
What to Serve with Lebanese Batata Soufflé
This is quite a substantial meal, so I like to serve it with something fresh alongside it.
A simple Lebanese salad with tomatoes, cucumber, parsley, lemon and olive oil works particularly well. You could also serve it with fattoush, a chopped salad or some lightly dressed greens.
A spoonful of plain yoghurt or a little cucumber yoghurt on the side is another lovely addition.
Storage and Reheating
Fridge: Allow the batata soufflé to cool completely, then transfer to an airtight container or cover the baking dish. Place in the fridge for up to 3 days.
Freezer: You can freeze portions in airtight containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave until piping hot throughout. For larger portions, cover with foil and warm in an oven at 180°C until heated through. Remove the foil towards the end to help crisp up the topping.
Make ahead: Prepare the mashed potatoes and beef filling separately, then assemble the dish and refrigerate until ready to bake. For the best breadcrumb texture, add the buttered breadcrumbs just before baking. If baking straight from the refrigerator, allow extra cooking time and ensure the centre is piping hot.
Frequently Asked Questions
What is Lebanese batata soufflé?
Lebanese batata soufflé is a baked dish made with layers of mashed potato and seasoned minced beef, usually finished with a crisp topping. It is similar to shepherd's pie or cottage pie, but uses Lebanese spices such as baharat and cinnamon to flavour the beef.
Why is it called batata soufflé?
Batata means potato in Arabic. The name batata soufflé is used for this style of baked potato dish, although it differs from a traditional French soufflé, which is made light and airy with whipped egg whites.
Is Lebanese batata soufflé the same as shepherd's pie?
They are similar in construction, with minced meat layered beneath mashed potato and baked in the oven. The main difference here is the seasoning. Lebanese batata soufflé uses baharat and cinnamon to give the beef a distinctly Middle Eastern flavour.
Can I make batata soufflé ahead of time?
Yes. Prepare the mashed potatoes and beef filling, assemble the dish and refrigerate. Add the breadcrumb topping shortly before baking for the best texture.
Can I use lamb instead of beef?
Yes. Minced lamb is a good alternative and works particularly well with the Lebanese spices.
How do I stop the mashed potato from sinking into the beef?
Make sure the beef filling is not too wet and allow it to settle slightly before adding the top layer. Spread the mashed potato gently using a spatula rather than pressing it down.
Can I make this without breadcrumbs?
Yes. The breadcrumbs are there to provide a crisp finish, but you can leave them out and bake the mashed potato topping on its own.
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📖 Recipe
Lebanese Batata Soufflé (Lebanese Shepherd's Pie)
Ingredients
For the mashed potato
- 1.36 kg 3 lb potatoes, peeled and cut into large chunks
- 100 g butter
- 125 - 150 ml whole milk
- Salt to taste
For the beef filling
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion finely diced (approximately 200g)
- 450 g 1 lb lean minced beef (90/10)
- 1 teaspoon fine salt
- 1 tablespoon Lebanese baharat seven spice blend
- ¼-½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
For the topping
- 50 g breadcrumbs
- 3 - 4 tablespoon butter melted
Instructions
Cook the potatoes
- Preheat the oven to 200°C (390°F). Grease a 23 x 33cm (9 x 13-inch) baking dish.
- Place the peeled and cubed potatoes in a large saucepan and cover with cold water. Add salt, bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are completely tender.
- Drain thoroughly and return the potatoes to the warm pan. Allow them to steam for a minute to get rid of excess moisture.
- Add the butter and milk, then mash until smooth and creamy. Season with salt to taste and set aside.
Make the spiced beef filling
- Melt the butter with the olive oil in a large frying pan over medium heat.
- Add the diced onion and cook for 10 minutes, stirring occasionally, until softened and golden brown.
- Increase the heat to medium-high and add the minced beef. Break it up with a wooden spoon and cook until browned, with no pink remaining.
- Add the salt, baharat, cinnamon and black pepper. Stir well so that the spices are evenly distributed throughout the beef. Cook for another couple of minutes.
- Taste the filling and adjust the seasoning if needed.
Assemble the layers
- Spread half of the mashed potato over the base of the prepared baking dish, creating an even layer.
- Spoon the beef filling over the potato and spread it out evenly, taking it right to the edges.
- Add the remaining mashed potato on top. Gently spread it over the beef using a spatula or the back of a spoon, taking care not to disturb the filling underneath.
Add the breadcrumb topping
- Combine the breadcrumbs with the melted butter in a small bowl until evenly coated.
- Scatter the mixture over the mashed potato, distributing it as evenly as possible.
Bake
- Transfer the dish to the preheated oven and bake for 15-20 minutes, until the topping is golden and crisp and the filling is piping hot.
- Remove from the oven and leave to rest for 10 minutes before slicing. This gives the layers a chance to settle and makes serving much easier.
Notes
Recipe Testing Notes
- Drain the potatoes well: Excess water can make the mash too loose and difficult to spread.
- Brown the beef properly: Don't rush this stage. Browning develops flavour and prevents the filling from becoming watery.
- Keep the filling relatively dry: If there is a lot of liquid or fat in the pan, drain off the excess before assembling.
- Spread the potato gently: The first layer provides a base for the beef, while the second seals in the filling.
- Allow time to rest: Cutting into the dish immediately after baking can cause the layers to slide apart.
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