High-Protein Egyptian Beef & Potato Casserole (Tagen Lahma Bel Batates)
A comforting beef and mushroom casserole with a richly spiced beef and mushroom filling, topped with creamy Duchess potatoes seasoned with cumin and nutmeg. The potato topping turns beautifully golden and crisp in the oven, while the beef slowly braises until tender.
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Equipment
- Clay baking dish alternatively, use heat-resistant ceramic or pyrex baking dish
Ingredients
For the Beef & Mushroom Filling
- 400 grams beef, cut into small cubes
- 250 grams mushrooms, quartered
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 2 teaspoons olive oil or ghee
- 1½–2 teaspoons Lebanese 7-spice
- 1 teaspoons tomato paste
- 1-1 ½ cups beef stock
- 1–1¼ teaspoon Himalayan salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Duchess Potatoes
- 1 kg Russet or Yukon Gold potatoes, boiled and peeled
- ¼ cup cup Greek yogurt
- ¼–½ cup warm milk or cream, plus more if needed
- 1 egg
- ½ teaspoon ground cumin
- ½ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
Prep the beef and mushrooms filling
- Place the beef, mushrooms, onion, garlic, Lebanese 7-spice, salt and black pepper in a heavy ovenproof clay pot. Add the olive oil or ghee and mix thoroughly until everything is evenly coated.
- Cover and let the mixture stand for 20 minutes to allow the flavors to develop.
Prepare the braising liquid
- In a small bowl, whisk together the tomato paste and 1 cup of the beef stock until smooth. Pour over the beef and mushroom mixture and stir to combine.
Oven braise the beef and mushroom filling
- Cover the pot tightly with aluminum foil, then place the lid on top if your pot has one.
- Transfer to a preheated 175°C / 350°F oven and braise for approximately 1–1¼ hours, or until the beef is tender.
- Check the pot after about 45 minutes. If the liquid is becoming too low, add some of the remaining ½ cup beef stock, a little at a time.
- The finished filling should be rich and flavorful with enough sauce to keep the meat moist, but it should not be watery.
Prepare the Duchess potato layer
- While the beef is cooking, boil the potatoes in well-salted water until completely tender.
- Drain thoroughly and allow them to steam dry for a minute or two. While still hot, pass the potatoes through a potato ricer into a large bowl.
- Add the Greek yogurt, egg, cumin and nutmeg. Season with salt and freshly ground black pepper.
- Gradually add ¼ cup of the warm milk or cream, mixing until smooth and creamy. Add more, a tablespoon at a time, only if needed.
- The potatoes should be creamy but firm enough to hold their shape.
Assemble the dish
- Remove the beef from the oven and increase the oven temperature to 200°C / 400°F.
- Spread the potatoes evenly over the filling and use a fork to create ridges across the surface. These ridges will become beautifully golden and crisp in the oven.
Bake
- Bake at 200°C / 400°F for 25–30 minutes, or until the filling is bubbling and the potato topping is deeply golden and cris
- For an extra-golden finish, place the pie under the broiler for the final 1–2 minutes, watching carefully to prevent burning.
- Allow the pie to rest for 10 minutes before serving.
Store
- Keep leftovers in an airtight container in the fridge for three days. Reheat for 2 minutes in the microwave.
Nermine's Notes
- Don't over-soften the potatoes. A firm Duchess mixture is essential if you want defined rosettes or ridges.
- Add the milk gradually. The exact amount depends on the potatoes and how much moisture they contain.
- Use Russet or Yukon Gold potatoes for a light, fluffy topping.
- The beef filling should be rich and moist, not soupy.
- The combination of 7-spice, cumin and nutmeg gives this classic pie a warm Middle Eastern character without overpowering the beef and mushrooms.