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
When I cook the potatoes, I always keep the lid on the pot. If your lid doesn’t have a steam hole, just leave it slightly ajar so the steam can escape. Some people like to add coriander or parsley to the cooked ground beef—personally, I don’t, but you can if you enjoy that extra flavor.
I always taste both the beef and the mashed potatoes before layering them in the baking dish, just to check if they need a little more seasoning or spices. And one more tip: when draining the potatoes, I save the cooking water in a separate bowl. If the mash feels too thick, a splash of that starchy water makes it creamier and easier to work with.
Nutrition Information for 6 portions: 683 Calories – 32g Protein- 42 g Total Fat – 204 mg Cholesterol – 2084 mg Sodium – 13 g Saturated Fat.
Nutrition Information for 6 portions: 683 Calories – 32g Protein- 42 g Total Fat – 204 mg Cholesterol – 2084 mg Sodium – 13 g Saturated Fat.