In this segment, Yal reimagines shepherd’s pie, known in Lebanese cuisine as batata bil souniyeh, and highlights the importance of removing meat from a dish that is already deeply rooted in vegetables and spices. Yal questions why beef has become a default addition, when its presence is not essential to the flavor, nourishment, or cultural integrity of the recipe.
By removing meat, the dish becomes lighter on the body while remaining filling and satisfying, allowing the natural flavors of potatoes, coriander, mushrooms, and spices to take center stage. Yal also emphasizes that eliminating meat significantly reduces the environmental footprint of the meal, cutting down on water use, land exploitation, and emissions associated with animal agriculture.
More importantly, removing meat transforms batata bil souniyeh into a cruelty free dish, free from the violence and suffering embedded in industrial meat production. The segment shows that tradition does not have to mean harm, and that evolving our recipes is a powerful way to align cultural food with values of compassion, health, and sustainability. Through this plant based version, Yal invites viewers to rethink what is truly necessary in our kitchens, and what we can finally let go of.
The Recipe
Ingredients
For the mashed potatoes
- 2 kg potatoes (about 8)- washed, peeled, and cut into quarters
- ½ tsp salt- plus more for seasoning
- ¼ cup Vegan Butter
- ½ cup Almond milk
For the topping
1/2 cup bread crumbs or plain bread crumbs
For the filling:
- 2 Tbsp olive oil
- Chopped Soy chunks
- 1 large onion, diced
- 250g mushrooms
- Cooked carrots, chopped
- into small pieces
- ½ tsp black pepper
- 1 tsp allspice
- ½ tsp cinnamon
- 1 tsp salt
- ½ cup walnuts – coarsely
- chopped
- ½ cup almonds
- 2 tsp pomegranate
- 1 tsp molasses
Instructions
Make the batata soufflé filling:
- Heat olive oil in a frying pan over medium heat and add the chopped onions and salt- cook until wilted, stirring frequently (around 10 mins).
- Add the Soy chunks and mushrooms
- After a while, add the carrots
- After they cook, add the salt and spices and mix
- Cook until the meat is browned, then lower the heat to medium-low and let it cook for another 10 mins.
- Fold in chopped walnuts, slightly almonds, pine nuts and pomegranate molasses and mix well. Cook for an additional 5 minutes.
- Remove from heat and set the filling aside.
Make the Mashed Potato:
- Add the quartered potatoes to a large pot and cover with cold water. Add a good pinch of salt.
- Bring water to a boil then reduce to a simmer and cook until fork-tender.
- Then drain the potatoes in a colander and return them to the pot. Cover the potatoes, then let them steam over a medium heat for 2 minutes. Give the pan a good shake.
- Add the almond milk and vegan butter, and mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. The consistency should be creamy, rather than watery.
- Taste and adjust salt if needed.
Assemble and bake the casserole:
- Preheat the oven to 190 C (375 F) and lightly spray a rectangular baking tray.
- Divide the mashed into two even halves. Each half will make a layer.
- Spread the first layer of mashed potatoes by flattening it across the tray to form a smooth layer.
- Add a layer of the filling, spread it across the mashed potato layer and press it down with a spoon.
- Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
- Sprinkle the top with the breadcrumbs and bake until golden brown, about 30-35 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutritional Information
Full Tray
Calories: ~5,150 kcal
Protein: ~165 g
Fat: ~245 g
Carbohydrates: ~610 g
Fiber: ~115 g
Calcium: ~1,750 mg
Iron: ~42 mg
Vitamin E: ~38 mg
Magnesium: ~1,150 mg
Per Serving (1 of 8)
Calories: ~645 kcal
Protein: ~20.6 g
Fat: ~30.6 g
Carbohydrates: ~76 g
Fiber: ~14.4 g
Calcium: ~220 mg
Iron: ~5.3 mg
Vitamin E: ~4.7 mg
Magnesium: ~145 mg
