There’s something so special about Authentic Potato Pastella with Ground Beef—it’s one of those recipes that feels comforting yet surprisingly simple.
With just three main ingredients—mashed potatoes, ground beef, and boiled eggs—you get a dish that’s hearty, flavorful, and completely satisfying.
I love that it’s naturally dairy-free and gluten-free, easy to prepare, and always a hit at my table. My husband and kids can never get enough of it, and I think your family will love it just as much.
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What is Potato Pastella?
Potato pastella is one of those dishes that carries history in every bite. It comes from North African Jewish kitchens—mainly Morocco —and was often made for Shabbat or holidays like Pesah or Rosh Hashanah.
It’s mashed potatoes seasoned with curcumin and nutmeg, filled with ground beef cooked with lemon, and slices of boiled egg tucked inside.
When Jews from North Africa moved to Israel, they brought this dish with them, and it quickly became a beloved family favorite.
For me, it’s the kind of food that feels both comforting and festive, like something passed down with love.
Why do I love Potato Pastella?
I love potato pastella not just because it’s delicious (though that’s reason enough), but also because it’s completely dairy-free and gluten-free, packed with protein from the beef and eggs, and full of potassium from the potatoes.
It’s simple to prepare, which makes it a win for me—and the best part is that my husband and kids love it just as much as I do.
It’s one of those dishes that makes my family happy around the table, and I’m sure it will make yours happy too!
Key Ingredients:
- White potatoes – I like using white potatoes because they mash into a creamy, smooth base that holds everything together beautifully. They’re the foundation of the dish, and their texture makes all the difference.
- Ground beef (double ground) – I use beef that’s ground twice, so it’s extra tender and blends seamlessly with the potatoes. It adds richness and protein without feeling heavy.
- Boiled eggs – The boiled eggs are my little surprise layer inside the pastella. They add protein, texture, and that comforting homemade touch.
- Fresh lemon juice – Only fresh lemon juice goes in, never bottled. It brightens up the beef filling and gives a fresh, tangy balance to the richer flavors.
- Himalayan salt – I prefer Himalayan salt because it’s healthier and tastier than regular table salt. It seasons the dish without being harsh.
- Curcumin – Curcumin is what gives the potatoes their golden glow and warm flavor. It’s subtle, but it makes the dish feel special and festive.
- Black pepper – I add black pepper to the beef for just the right amount of gentle heat. It lifts the flavors without overpowering them.
- Fresh egg (for brushing). I brush the top with a beaten egg before baking. That’s what gives the pastella its gorgeous golden-brown crust.
- Olive oil – I use olive oil because it’s lighter and healthier than other fats, and it brings a lovely richness to the dish. It also helps keep the potatoes and beef moist without overpowering their flavor.
Steps to Make the Potato Pastella
Step 1 – Potatoes
- Potatoes peeled, cubed, and ready for boiling with turmeric and salt.
- Mash the potatoes with olive oil and cooked water into a creamy purée.
Step 2 – Eggs
- Boil the eggs in salted water for easy peeling.
Step 3 – Meat
- Cook the ground beef in a nonstick pan, broken into small pieces.
- Season with pepper, nutmeg, and a splash of lemon juice.
Step 4 – Assembly
- Put the first layer of mashed potatoes in the baking dish.
- Add the cooked meat on top of the potatoes.
- Layer the sliced eggs over the meat.
- Add a final layer of mashed potatoes, smoothed with a fork.
Step 5 – Baking
- Brush with beaten egg before going into the oven.
- Golden brown and ready to serve!
Can you freeze Potato Pastella?
Yes, absolutely! Potato pastella freezes really well. Just let it cool completely, wrap it tightly (I like to use both plastic wrap and foil), and pop it in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it in the oven so the crust stays golden and crisp.
How long can I store Potato Pastella in the fridge?
Potato pastella will keep nicely in the fridge for about 3–4 days. Make sure to cover it well so it doesn’t dry out, and when reheating, the oven is your best friend—it brings the texture back to life much better than the microwave.
What can I eat with Potato Pastella?
Since potato pastella is already a hearty, filling dish, I like to keep the sides light and fresh. A simple green salad, a tomato and cucumber salad, or even some roasted vegetables balance it out perfectly. A soup would usually be too heavy here, so I stick to crisp, refreshing sides that let the pastella shine.
Final Words!
Potato pastella is more than just a recipe—it’s comfort, flavor, and family all baked into one dish. With only three main ingredients—mashed potatoes, ground beef, and boiled eggs—you get something that’s simple to make yet feels so special on the table. I love how it’s naturally dairy-free and gluten-free, packed with goodness, and most importantly, loved by my husband and kids. I hope you’ll try this Authentic Potato Pastella with Ground Beef in your own kitchen—it’s one of those dishes that brings people together, and I’m sure it will become a favorite in your home too.
Potato Pastella with Meat and Eggs
Equipment
- 1 Deep Glass Baking Dish
- 1 Nonstick Pan
- 1 Wood Spatula
- 1 Stainlesssteel Pot
- 1 Stainless Steel Knife
- 1 Potato Peeler
Ingredients
- 1.5 kg White Potatoes For a more creamy texture
- ⅓ cup Olive Oil
- 800 gr Double-Ground Beef
- 4 Boiled Slided Eggs
- ½ Lemon
- 1 tbsp Curcumin For the water of potatoes
- ⅓ Teaspoon Black Pepper
- 1.5 tbsp Himalayn Salt For the water of potatoes
- ½ Teaspoon Himalayan Salt For the ground beef
- ½ Teaspoon Nutmeg For thde ground beef
Instructions
Prepare the Mashed Potatoes
- Peel the potatoes, wash well, and cut into cubes.
- Place in a pot with water, salt, and turmeric. Bring to a boil and cook on medium heat until the potatoes are soft (check with a fork).
- Drain most of the water, leaving about one-third or a bit more in the pot to keep the flavor of the spices. (Keep the extra boilded water in a separated bowl in case you need to make the mashed potatoes more creamy)
- Mash the potatoes until smooth, add a drizzle of olive oil, and mix well. Set aside (do not refrigerate).
Prepare the Hard-Boiled Eggs
- Place the eggs in a small pot with cold water and a pinch of salt (this helps with peeling).
- Bring to a boil, then simmer for 3–4 minutes.
- Cool, peel, and slice into rounds.
Cook the Ground Meat
- Heat a skillet (no oil needed) and cook the ground beef over high heat. You can add oil if you want( Completely optional)
- Break the meat into small pieces with a wooden spoon.
- Season with salt, black pepper, and nutmeg. Mix well.
- Turn off the heat, add the lemon juice, and stir again.
Assemble the Potato Pastella
- Lightly oil a rectangular glass baking dish.
- Spread a layer of mashed potatoes on the bottom.
- Add the cooked meat on top.
- Arrange the sliced hard-boiled eggs evenly over the meat.
- Cover with another layer of mashed potatoes.
- (Optional) Use a fork to create lines or patterns on top.
- Beat the raw egg and brush it over the top layer of potatoes.
Bake the Potato Pastella
- Preheat the oven to 180°C (350°F).
- Bake for about 30 minutes, until the top is golden brown.
- Remove from the oven and serve hot.
Notes
Nutrition Information for 6 portions: 683 Calories – 32g Protein- 42 g Total Fat – 204 mg Cholesterol – 2084 mg Sodium – 13 g Saturated Fat.
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