Meat and Potatoes Mina

Filling:
3 Tbs olive oil
2-3 large celery stalks, chopped
3 cloves garlic chopped
1 large onion, chopped
1 lb kosher ground turkey
1 lb kosher ground beef
1 cup fresh parsley, or other herb, chopped
4-5 leftover roasted red potatoes, baked potatoes, or about 1-2 cups pareve mashed potatoes

Assembly:
8-9 sheets matzoh
2 eggs

The original recipe only called for 1 lb meat and made an 9x9 tray.

Pre-heat oven to 375. Gather ingredients, cutting board, knife, spatula, a skillet to brown the meat, a colander, a 9 x 13 pan (preferrably metal, but pyrex is fine, just might take longer to heat), an 9x9 pan to soak the matzoh.

Caramelize the onions in the olive oil. Add the celery and garlic, and saute another minute until the garlic's aroma rises. Brown the meat with the veggies. Allow to cool slightly, then drain off excess fat (using the colander if needed)

Into a large mixing bowl, break up the potatoes into small chunks. Add the warm meat and veggie mixture, the parsley and 2 beaten eggs. Mix.

Cooking spray the baking pan. Soak the 3 of the matzoh briefly in water until they just start to soften. Cover the bottom of the 9 x 13 tray. Add 1/2 the filling. Soak another 3 matzoh, layer into the pan. Add the remaining filling. Soak the last 3 matzoh a little bit longer. Create an complete top layer (you may need a bit more matzoh to get a good seal). Glaze with 2 eggs beaten with about 1 oz water.

Bake for approximately 30 minutes. If the top starts to brown too quickly, lower the oven to 350.

Good served with ketchup and a green vegetable.



Serving Size: 1/12 of a 9 x 13 pan

Number of Servings: 12

Recipe submitted by SparkPeople user ARIANERA.