This is the Hungarian answer to shepherd’s pie. But instead of ground beef this dish is made with lean ground pork. Serve it with a green salad and various pickles. It’s very delicious. Make this and you may never want to make shepherd’s pie again.

40 g [about a pound] of lean ground pork
2 large slices of light rye bread
1 egg
salt and pepper to taste
1/2 tsp Hungarian paprika
2 Tbsp extra virgin olive oil
1/4 medium onion, diced
1 garlic clove, minced

4 medium large red potatoes
2 Tbsp full fat sour cream
1 egg yolk
scant 1/8 tsp freshly grated nutmeg
salt and pepper to taste
2 Tbsp butter, melted

• Place the ground pork in a large bowl.
• Slightly dampen the bread [do not soak it though] with water and crumple it up with your fingers.
• Add the crumpled bread to the bowl and kneed it into the meat until the bread and meat are indistinguishable.
• Add the egg and season with salt, pepper and the paprika.
• Knead to combine. At first the egg may make the mixture a little wet, but keep kneading it until the mixture becomes smooth and uniform.
• Dice the onion.
• Add 2 Tbsp olive oil to a non stick fry pan.
• Place on medium heat and sauté the onions until soft and tender.
• Add the soft onions and the fresh minced garlic to the bowl.
• Kneed to combine.
• Spray an oven proof dish.
• Form a round mound from the meat mixture and place it on the prepared pan.
• Bake it at 350F for 45 minutes.
• Meanwhile peel and chop the potatoes and cook them until soft.
• In a small bowl combine the sour cream, egg yolk and the freshly grated nutmeg and then set this aside.
• Remove the meat from the oven and transfer to a plate.
• Discard the fat and the juices that have collected in the pan.
• Spray the pan again and put the meat back in the pan.
• Drain the potatoes and mash them.
• Add the sour cream mixture to the potatoes and whip them up with a wooden spoon.
• Spread the mashed potatoes all over the meat.
• Melt 2 Tbsp of butter and pour it over the mashed potatoes.
• Raise the oven temperature to 375F and return the pan to the oven.
• Bake until the mashed potato begins to get a bit of colour.
• Slice into four wedges and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!