Potato Turbate is very important to Pinellas County’s food history, especially from the 1950s to 1960s when kids had it for school lunch. This beloved meal, also known as Shepherd’s Pie, brings back happy memories for many.
The recipe changed over time. At first it was just beef with mashed potatoes. Then people added vegetables like onions, carrots and celery for more flavor and nutrients.
A typical recipe includes ground beef, onions, Worcestershire sauce, garlic, flour, water, beef stock, cheese and paprika. You can also add corn, green beans or peas.
Many locals fondly recall Potato Turbate being the best part of lunch at school. They still smile about enjoying this special food as kids.
Potato Turbate Ingredients
Ground beef
The main protein ingredient that lends savory depth to the dish.
Onions and Bell Peppers
These flavorful vegetables are sautéed with the beef, imparting aromatic notes.
Salt and black pepper
These basic yet essential seasonings enhance the overall flavor of potato turbate recipe.
Flour
A small amount is utilized to thicken the beef and veggie mixture into a cohesive filling.
Milk
Used when mashing potatoes, milk creates a silky-smooth texture that binds everything together nicely.
Mashed Potatoes
The starchy potatoes not only comprise the base but also give comfort and substance.
Worcestershire Sauce
This classic umami-rich sauce meaningfully complements the meat, serving as a key ingredient for maximizing taste.
How To Make Potato Turbate
Prepare the mashed potatoes according to package instructions and set aside.
In a skillet, brown the ground beef with onions and bell peppers over medium-high heat. Drain excess fat.
Add salt, black pepper, Worcestershire sauce, garlic powder and onion powder. Cook 5 more minutes.
In a separate bowl, mix flour with water to form a slurry. Pour into the skillet and stir to thicken the beef mixture.
Then add beef stock and simmer for 5 minutes until thickened further.
Transfer the cooked beef mixture to a casserole dish and spread in an even layer on the bottom.
Spread the mashed potatoes evenly over the top of the beef layer.
Finally, bake or microwave until the mashed potatoes are heated through and the filling is bubbling hot.
– Serve and enjoy the comforting flavors of potato turbate!
More Potato Recipes
Potatoes are personally my favorite and I have tried a lot of potato recipes and every recipe was very delicious. But my favorite recipes which I think you should also try our
Potato Turbate
Equipment
- Skillet
- Casserole dish
- Potato masher
- Measuring Cups and Spoons
- Spatula
Ingredients
- 2 Ibs potatoes, peeled and cut into large chunks
- 1/2 cup milk
- 1/4 cup butter
- 1 lb ground beef
- 1 chopped onion
- 2 cloves garlic
- 2 peeled carrots
- 1 cup frozen peas
- 2 tbsp tomato sauce
- 1 cup beef broth
- 2 tbsp all purpose flour
- salt and pepper to taste
Instructions
- Prepare the mashed potatoes
- In a skillet, brown the ground beef with onions and bell peppers over medium-high heat. Drain excess fat.
- Add salt, black pepper, Worcestershire sauce, garlic powder, and onion powder. Cook for 5 more minutes.
- In a separate bowl, mix flour with water to form a slurry. Pour into the skillet and stir to thicken the beef mixture.
- Then add beef stock and simmer for 5 minutes until thickened further.
- Transfer the cooked beef mixture to a casserole dish and spread it evenly on the bottom.
- Spread the mashed potatoes evenly over the top of the beef layer.
- Finally, bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or microwave until the mashed potatoes are heated through and the filling is bubbling hot.
- Serve and enjoy the comforting flavors of potato turbate.