Pies Recipes

فطيرة الراعي (بطاطا بالصينية) – Shepherd’s Pie (Soufflé) – Cook with Sousou

I love preparing Soufflé, otherwise known as the local Shepherd’s Pie as my children and my grandkids love it. Watch the video to learn how to put it together
استمتع كثيراً بتحضير البطاطا بالصينية (المعروفة عالمياً بفطيرة الراعي) لأن اولادي وأولادهم يحبون تناولها. شاهدوا فيديو الوصفة للمزيد من االتفاصيل
RECIPE
INGREDIENTS:
MEAT:
300g minced meat (beef or lamb)
3 medium onions, diced
2 tablespoons corn oil
2 tablespoons fried pine nuts
1 tablespoon sumac
1 teaspoon black pepper
¼ teaspoon cinnamon powder
Salt to taste
POTATOES:
1kg small potatoes, boiled
4 tablespoons powdered milk
50g softened butter
2 tablespoons breadcrumbs
Salt to taste
SHEPHERD’S PIE:
½ cup breadcrumbs
PREPARATION:
MEAT:
In a pot on the stove, fry the onions with oil until they change color
Then, add the meat and stir until the water evaporates and the meat is brown. Then add salt, black pepper, sumac, and cinnamon. Lastly, add the pine nuts
POTATOES:
On the stove, boil the potatoes in a pot for around 60-70 minutes or until they become well done for easier mashing
Peel the potatoes and mash them using the manual grinder or by hand
Add the powdered milk, softened butter, breadcrumbs, and salt
Mix well to form a potato dough
SHEPHERD’S PIE:
Preheat the oven at 220 degrees Celsius
In a baking tray, (32 diameter), coat with some oil and some of the breadcrumbs (remove excess)
Between two nylon sheets, flatten a scoop of potato using your hand and place it on the tray
Continue the same procedure until you make one layer
Add the meat over the potatoes. Make another layer with the remaining potatoes, using the same way as the first layer. Smoothen the top with a wet hand. Sprinkle the breadcrumbs on the final layer of potatoes and spray/brush the top with oil
Bake in oven for around 25 to 30 minutes or until it has color

Serves 5-6 persons

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Original of the video here

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