Fluffy Mashed Potato Cake with Seasoned Ground Beef
A hearty, comforting dish where airy mashed potatoes — lightened with whipped egg whites — wrap a savory ground beef filling with vegetables and tomato. Perfect for feeding a crowd on a budget.
🛒 Ingredients
15 servings
- 2 lbs (1 kg) potatoes, cooked and peeled
- 2 garlic cloves, minced
- 1 medium onion, finely diced
- 2 lbs (1 kg) ground beef
- 4 tbsp tomato paste
- ½ cup canned corn, drained
- ½ cup cooked green peas
- 2 tbsp olive oil
- 1 cup whole milk
- 2 tbsp unsalted butter
- 3 tbsp cornstarch
- 3 eggs, yolks and whites separated
- ¾ cup beef broth
- Salt and pepper to taste
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Directions
- 1
In a large pan, sauté the garlic and onion in olive oil over medium heat until golden and fragrant.
- 2
Add the tomato paste and beef broth, season generously with salt and pepper. Stir to combine.
- 3
Add the ground beef and cook over high heat, stirring frequently, until fully cooked and completely dry with no remaining liquid. Stir in the corn and peas, then set aside.
- 4
Press the still-hot potatoes through a ricer into a large bowl.
- 5
Warm the milk and whisk in the cornstarch until dissolved. Pour into the potato with the egg yolks and butter, mixing until smooth and creamy.
- 6
Beat the egg whites to stiff peaks with a pinch of salt, then gently fold into the mashed potato mixture using wide, sweeping movements.
- 7
Transfer the potato mixture to a saucepan and cook over medium heat, stirring constantly, for 6 minutes.
- 8
Layer in a deep serving dish: a generous base of fluffy potato, the beef filling, then a final layer of potato on top. Serve immediately.
💡 Chef's Tip
Make sure the beef is completely dry before assembling — any excess liquid will make the potato layer soggy. Fold in the egg whites gently to keep the airy, soufflé-like texture.
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