The Levantine Shepherd's Pie | Saneyet Batata w Lahme

Meat and potatoes is a combination that every culture utilizes in multiple ways. Sometimes roasted, fried, stewed, and in this case, baked. When I think of a western shepherds pie it's filled with butter, peas, carrots, and is a bit stewy. The Levantine version, on the other hand, is very simple and light and has all the extra bits served on the side. It's really just meat and potatoes. This is the version I grew up with, it's a very nostalgic dish to me. It feels like home, tastes like home, and I hope it's something you can bring into your home.

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Saneyet Batata w Lahme:

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Ingredients

Potato Layer

• 4 lbs Russet Potatoes (peeled and sliced into circles)

• 1.5-2 cup reserved Potato Water

• Salt to taste

Hashweh (Meat Filling)

• 1 lb Ground Beef

• 1 lb Ground Lamb

• 1 large Yellow Onion, finely diced

• 3–4 tbsp Pine Nuts

• 2–3 tbsp Olive Oil or Ghee

• 2 tbsp Arabic 7 spice

• Salt to taste

Breadcrumb Topping

• 1½-2 cups Breadcrumbs

• 3–4 tbsp Olive Oil

• pinch of salt (optional)

Sides & Garnish

• 10 Cherry Tomatoes

• 1 Persian Cucumber

• 1 cup Red Cabbage (shredded)

• 2 cups Plain Yogurt

• 2 Garlic Cloves (minced)

• 2 Lemons

• 2 tbsp Salad Blend

• 1 tbsp Olive Oil

• Salt to Taste

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Instructions

Peel the russet potatoes and slice them into circles. Add the potatoes to a large pot of salted boiling water. Cook until completely fork tender (20-30 minutes). Reserve 2 cups of the potato water before draining.

Mash the potatoes with salt and add bits of the reserve potato water as it dries out. Continue until the potatoes are silky smooth then set aside

Heat olive oil or ghee in a large skillet over medium heat. Toast the pine nuts until golden brown, then remove and set aside. Add the ground beef and lamb. Cook until half is browned and the fat has released into the pan. Add the diced onion and cook until softened and meat is fully cooked through (about 5 minutes). Season with Arabic 7 spice and salt to taste. Add the toasted pine nuts back in, mix, and set aside.

Add breadcrumbs to a bowl. Pour in the olive oil and season lightly with salt. Mix until the breadcrumbs are evenly coated.

Preheat oven to 400°F. Spread half of the mashed potatoes into the bottom of an oven safe baking dish. Add the hashweh evenly across the potatoes. Spread the remaining mashed potatoes over the top. Finish with an even layer of the olive oil breadcrumbs.

Bake for 30-40 minutes until heated through. Broil for 2–4 minutes until the breadcrumbs are deeply golden and crisp. Remove from the oven and allow to rest for 10 minutes before serving.

For the salad, slice the cherry tomatoes, cucumber, and red cabbage. Place in a mixing bowl. Season with the zawi salad blend, salt to taste, juice of one lemon, and olive oil. Mix well and set aside.

For the yogurt, mix the plain yogurt with minced garlic, juice of one lemon, and salt to taste. Mix well and set aside.

Plate everything together. Garnish with Aleppo pepper and parsley and enjoy.