Similar to lasagna, this Passover dish uses matzo to create the layers. The simply flavored meat pie is covered with mashed potatoes.
|3||tablespoons olive oil|
|1||large onion, chopped|
|1||to 1 1/4 pounds 90 percent lean ground beef|
|1/2||cup chopped parsley|
|1||teaspoon kosher salt|
|4||eggs, lightly beaten|
|5||sheets matzo, dipped in water (shake off excess)|
|3||large baking potatoes, boiled and mashed with chicken stock, salt, and pepper|
2. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Cook the onion, stirring often, for 6 minutes or until softened. Turn the heat to medium-high, add the beef, and cook, crumbling it with a spoon, for 6 minutes or until browned.
3. Stir in the parsley, salt, pepper, and 2 tablespoons of water. Cook over low heat, stirring occasionally, for 10 minutes. Cool to room temperature.
4. Set the oven at 350 degrees.
5. Stir the eggs into the cooked meat mixture.
6. Arrange 2 1/2 matzos in a single layer at the bottom of the baking dish. Spread the meat mixture on the matzos. Cover the meat with the remaining matzos. Spread the mashed potatoes on top.
7. Bake the lasagna for 45 to 55 minutes or until the top is golden and the mixture is bubbling at the sides. Adapted from Valya Shapiro