Portuguese Shepherd's Potatoes

Experience comfort food with a flavorful twist in this Portuguese Shepherd's Potatoes recipe, a hearty casserole that layers velvety russet potatoes with a savory, spiced meat filling. Infused with the rich smokiness of paprika, the depth of cumin, and the bright aroma of oregano, every bite captures the warmth of Portuguese-inspired cuisine. A splash of olive oil keeps the potatoes tender, while a final topping of golden, bubbly Parmesan cheese adds a decadent finish. Perfect for family dinners or cozy gatherings, this one-dish wonder is as satisfying as it is simple to prepare. Ready in just 80 minutes, this layered potato bake promises an unforgettable and filling meal.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 medium-sized Russet potatoes
• 500 grams Ground lamb or beef
• 3 tablespoons Olive oil
• 1 piece Large onion, diced
• 3 pieces Garlic cloves, minced
• 2 tablespoons Tomato paste
• 400 grams Crushed tomatoes
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 100 grams Grated Parmesan cheese
• 1 tablespoon Butter, for greasing

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the potatoes (about 1/8-inch thick) and set them aside in a bowl of cold water to prevent browning.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.

Step 4

Add the minced garlic and cook for another 1-2 minutes, stirring to avoid burning.

Step 5

Increase the heat to medium-high and add the ground lamb or beef. Cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.

Step 6

Stir in the tomato paste, crushed tomatoes, smoked paprika, cumin, oregano, salt, and black pepper. Reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.

Step 7

Grease a 9x13-inch (23x33 cm) baking dish with butter.

Step 8

Drain and pat the sliced potatoes dry. Layer one-third of the potato slices on the bottom of the baking dish, slightly overlapping them.

Step 9

Spread one-third of the meat and tomato mixture over the potato layer.

Step 10

Repeat two more layers of potatoes and meat mixture, finishing with a top layer of potatoes.

Step 11

Drizzle the remaining 1 tablespoon of olive oil over the top and cover the dish with aluminum foil.

Step 12

Bake in the preheated oven for 45 minutes.

Step 13

Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

Step 14

Garnish with fresh chopped parsley and serve hot.

Nutrition Facts

Serving size	(2310.4g)

Amount per serving	% Daily Value*
Calories	3347.6

Total Fat 185.7g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 531mg	0%
Sodium 5808.0mg	0%
Total Carbohydrate 274.3g	0%
Dietary Fiber 29.4g	0%
Total Sugars 34.9g
Protein 163.5g	0%

Vitamin D 7IU	0%
Calcium 1505.3mg	0%
Iron 27.1mg	0%
Potassium 8706.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 19.1%

Carbs: 32.1%