Batata Mahshi (Potatoes Stuffed with Spiced Beef in Tomato Sauce)
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Ingredients
- 8 medium potatoes
- 4 tbsp sunflower oil
- 1 onion
- 400 g beef mince
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 500 g passata
- 1 tbsp tomato purée
- 2 garlic cloves
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 672 kcal
- Protein
- 28.8 g
- Carbohydrate
- 63.8 g
- of which sugars
- 10.7 g
- Fat
- 30.3 g
- of which saturates
- 8.4 g
- Fibre
- 10.6 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel the medium potatoes and cut a thin slice off one end so they stand up. Hollow each one out from the other end with a melon baller or teaspoon, leaving walls about 1cm thick. Toss with 3 tbsp sunflower oil and ½ tsp salt and roast for 20 minutes until starting to colour.
- 2
Meanwhile, fry the chopped onion in the remaining oil over a medium heat for 5 minutes. Add the beef mince, allspice, cinnamon and 1 tsp salt and fry for 8 minutes, breaking it up, until browned and no pink remains.
- 3
Fill the potatoes with the beef and stand them in a baking dish.
- 4
Mix the passata with the tomato purée, crushed garlic, 200ml water and ½ tsp salt and pour around the potatoes.
- 5
Cover with foil and bake for 30 minutes, then uncover and bake for 10 minutes more until the potatoes are tender when pierced and the sauce has thickened.
- 6
Scatter with chopped parsley and serve with the sauce spooned over.

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