Shepards PieCuisine: Pesach Category: Beef Servings: 8 Ingredients:1 xlarge eggplant peeled cubed or 2 medium1 tbs olive oil 2 lbs ground beef 2 tbs onion powder 1 tbs garlic powder 2 tbs dry parsley or fresh 1 tsp basil 3 tbs. Salsa 2 eggs 3 tbs Instant Potato Flakes 1/4 cup matzoh meal 2 cups Instant mashed potatoes 1 egg yolk 3 thinly sliced shallots (optional) oil for frying Instructions:Heat frying pan & add meat and sauté until it looses its red color. Set it aside. Do not drain it will be too dry. Use same pan & heat olive oil & saute cubed eggplant. Cover the pan for the first few minutes until it starts to sweat. Uncover & cook eggplant until mushy and soft. Eggplant should be soft enough to mash like potatoes. Preheat oven to 375. Add meat and saute until well mixed. Add all the other spices except the salsa. Add eggs and potato flakes and mix well. Add matzoh meal. If it is too wet add a little more potato flakes about 1 tbs. Mix well. Transfer to greased 10" pie pan and spread the salsa over the top. Bake for 1 hr. Insert knife and check to see if too wet and loose. Return to oven for another 10 min, if needed. Remove from oven and cool. Can be frozen at this point. To Serve: Defrost. Reheat. Make mash potatoes according to box directions & add egg yolk and pipe around outer edge of pie pan and mound in center. Fry onion and fill inner circle. Or skip onions & cover the whole pie with mashed potatoes. Return to oven for 15 min or until potatoes brown slightly. Substitution: Brown onions with eggplant and skip powdered onions. Makes at least 8 servings Alternative: Substitute mashed sweet potatoes for white for topping.Click Here To Return To The Recipe List This Page Generated By: |