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Kibbet Batata – Lebanese Potato Pie

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Check out my Lebanese Potato Pie - it's a spin on classic shepherd's pie. Great for a tasty, easy family meal!
PREP TIME
30 minutes
COOK TIME
45 minutes
SERVES
6-8

About this recipe

Dive into a family dinner winner with my Lebanese Potato Pie, a Lebanese-inspired take on the classic shepherd’s pie. It’s a testament to how our parents, long settled in Australia, have creatively adapted traditional dishes to our Aussie lifestyle. This pie is not just a nod to our heritage but also a perfect fit for easy, budget-friendly meals.

The Lebanese Potato Pie is my personal favourite for a comforting family meal. It combines creamy mashed potatoes with a flavourful lamb filling, all baked to a golden perfection. Simple to prepare and delicious to eat, it’s ideal for those busy weeknights or when you want something special without too much fuss.

On my blog, where I celebrate Middle Eastern cuisine with an Aussie twist, you’ll find similar family-friendly recipes. The Caramelised Onion and Walnut Potato Bake (Kibbet Batata), the Potato and Sumac Salad, and the Quick Scrambled Eggs and  Potato are just a few examples. Each recipe, including this potato pie, is a tribute to our parents’ culinary creativity, bringing a piece of Lebanon into Australian kitchens. So, why not give this Lebanese Potato Pie a try and see how our parents transformed the humble shepherd’s pie into a delightful family feast!

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Ingredients

Potato Layer

  • 5-6 large potatoes, boiled
  • Salt and pepper to taste
  • 2 sprigs of fresh thyme leaves
  • Cooking oil for greasing
  • 15 grams of butter (slithers) for the top

Lamb Filling

  • 2 onions, finely chopped
  • 500 grams lamb mince
  • Salt to taste
  • 2 teaspoons bharat (Middle Eastern spice blend)
  • 2 teaspoons sumac
  • A drizzle of pomegranate molasses

Notes from Rouba

  • Choose starchy potatoes for a better mash.
  • Even layers of potato and lamb ensure consistent taste.
  • Substitute thyme with rosemary for a different aroma.
  • Use a squeeze of lemon juice if pomegranate molasses is unavailable.
  • Let the pie rest post-baking for easier slicing.

Method

Step 1.

Preheat your oven to 180 and  grease a baking dish with some cooking oil.

Begin by mashing the boiled potatoes. Do this manually to get the right texture, seasoning with salt and pepper according to your taste. Once mashed, mix in the leaves from two sprigs of fresh thyme. Divide this potato mixture into two halves.

Step 2.

For the lamb mixture, start by frying two finely chopped onions in a pan until they turn translucent. To this, add the lamb mince. Cook the mince, ensuring not to overcook it. Season this mixture with salt, two teaspoons of bharat, and two teaspoons of sumac. Finish by adding a drizzle of pomegranate molasses, then take the pan off the heat and set it aside.

Step 3.

Wet your hands with ice water - this will make handling the mashed potato easier. Take one portion of your mashed potato mixture and press it into flat patties. Arrange these patties at the bottom of your greased baking dish, pressing down to create an even layer. If needed, use water to smooth out the layer.

Now, spread the lamb mixture evenly over the potato layer in the dish.

Step 4.

Take the remaining half of the mashed potato mixture and repeat the process of making patties, placing them over the lamb mixture to create the top layer of the pie. Again, use water to smooth out the layer if necessary.

With a fork, create a crisscross pattern on the top layer of the mash, alternating vertically and horizontally.

Step 5.

Top with slithers of butter and place the baking dish in the preheated oven and bake for about 45 minutes, or until the top turns lightly golden in colour.

Once done, remove the dish from the oven and let it rest for approximately 5 minutes before serving. Garnish with pickled turnips.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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