Baked Mashed Potatoes with 'Ground Beef'

By ali eletre

Ingredients
  • Ingredients

  • • POTATO

  • • 3 cups fine bulgur

  • • 3 cups vegetable broth

  • • 1 1/2 kg potatoes

  • • 3 TBSP onion powder

  • • 1 TBSP ground coriander seed

  • • 3/4 tsp cinnamon

  • • 4 TBSP tahini or cashew butter

  • • salt to taste

  • • BEEF

  • • 5 1/2 cups onions, chopped

  • • 1/2 cup TVP

  • • 3/4 cup of each green peas, grated zuchini (optional)

  • • 1 cup green pepper

  • • 1 cup sliced mushroom (optional)

  • • 2 t ground allspice

  • • 1 TBSP ground coriander

  • • 3 TBSP naturally-brewed soy sauce

  • • 1 1/2 cups walnuts, ground coarsely in blender

  • 4 TBSP fresh parsley, chopped

Directions
  1. Instructions 1. Soak bulgur in 3 cups vegetable broth over 1 hour then drain.

  2. Mash crust ingredients together well. Season to taste with salt.

  3. Soak TVP in 1 cup of vegetable broth.

  4. For filling, slow cook onions until golden, add TVP and broth, vegetables, spices. Cook until vegetable tender and add crushed nuts. Mix together well and salt to taste. Set aside and allow to cool.

  5. Grease pyrex well with tahini. Divide potato mixture in half, spread a thin layer in an oiled pyrex, patting evenly with wet hands to prevent from sticking. Spread the entire meat filling, spread remaining half of crust. It may be easier to make small patties with palms of wet hand laying them over the filling and later patching them up and smoothing them with wet hands. Brush top layer with oil. Cut into diamonds.

  6. Bake uncovered for 45-60 minutes or until top is golden.

  7. Notes This recipe freezes well for a couple months before baking that is why the recipe is enough for two oven casserole dish. This way you can prepare it once and enjoy it twice!


Nutritional Facts

Servings
4

dinner

3 replies