Kibbeh Shepherd's Pie Fusion
Experience the best of both worlds with this Kibbeh Shepherd's Pie, a delightful blend of Lebanese spices and traditional British comfort. Layers of spiced ground lamb and bulgur enhance the classic creamy mashed potato topping, creating a rich and flavorful dish that's perfect for family dinners or special occasions. Each bite offers a harmonious fusion of cultural flavors.
ingredients
- 1 lb ground lamb
- 1 cup fine bulgur wheat
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh parsley
- 2 cups beef or chicken broth
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- Salt and pepper to taste
- Olive oil for sautéing
steps
- 1.
Preheat the oven to 375°F.
- 2.
Soak bulgur in warm water for 30 minutes, then drain and squeeze out excess water.
- 3.
In a skillet, heat olive oil and sauté onions until translucent. Add garlic, cooking for an additional minute.
- 4.
Mix in ground lamb, spices, and cook until browned. Stir in bulgur, pine nuts, and parsley, and cook for another 5 minutes. Season with salt and pepper.
- 5.
Meanwhile, boil potatoes in salted water until tender. Drain and mash with milk, butter, salt, and pepper until creamy.
- 6.
In a baking dish, layer the lamb mixture evenly on the bottom, then spread the mashed potatoes on top.
- 7.
Use a fork to create texture on the potatoes, then bake for 25-30 minutes or until golden brown.
- 8.
Let it cool for 5 minutes before serving. Enjoy with a side salad or yogurt sauce!
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