Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

One of the first dishes I prepare for Pesach is this shepherd’s pie. It’s quick, it’s easy, it’s nice enough to be served at a Yom Tov meal, and a good comfort food for a Chol Hamoed supper.

SERVES 8–10

Potato Layer

• 5 lbs (2¼ kg) russet potatoes
• 1 Tbsp salt, or more for taste
• ¼ cup mayonnaise (homemade or store bought)

Meat Layer

• 3 Tbsp olive oil
• 2 lbs (910 g) mixed grind (a mixture of ground beef and ground chicken) or lean ground beef
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika, plus more for sprinkling
• ½ tsp black pepper

Peel potatoes and place into a pot of water with the salt. Bring to a boil and cook until potatoes are fork-tender. Drain. Mash the potatoes. Add the mayonnaise and mix. Season with more salt if necessary.

While the potatoes are cooking, prepare the meat: Heat olive oil in a frying pan. Add the ground meat and cook, breaking it up until it’s browned and crumbly. Add the spices and stir. Let cook for 2 minutes.

Preheat oven to 350°F (175°C).

In a deep 5x7-inch (13x18-cm) pan, layer a third of the potatoes, half of the meat, another third of the potatoes, the remaining meat, and finally the potatoes. (You can add the drippings from the pan together with the meat, since it gives the potatoes some extra flavor.) Sprinkle some paprika over the top layer of potatoes. Place in the oven and bake for a half hour.

This pie freezes and reheats very well.

Note: This recipe is for a deep 5x7-inch pan, but feel free to use two small loaf pans or deep ramekins. Just adjust baking time accordingly.

(Originally featured in Family Table, Issue 838)