Pastel de Papas (Chilean Potato Pie)

Beef · world favourite.

Ingredients

• 5 Cups Potatoes
• 2 tablespoons Butter
• To taste Salt
• 2 Beaten Eggs
• 1/2 cup Vegetable Oil
• 1 Diced Onion
• 1 clove peeled crushed Garlic
• 2 diced Tomato
• 1 tablespoon Tomato Puree
• 1 lb Ground Beef
• 2 tablespoons Panquehue Cheese
• 1/2 tsp Parsley
• 1 pinch Cayenne Pepper
• To taste Salt
• To taste Black Pepper

Method

1. Bring to a boil — Place potatoes into a large pot and cover with salted water; bring to a boil.
2. Simmer — Reduce the heat to medium-low and simmer until tender, about 20 minutes.
3. Heat the pan — While the potatoes are cooking, heat oil in a large skillet over medium heat.
4. Stir — Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute.
5. Stir — Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
6. Stir — Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes.
7. Stir — Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper.
8. Preheat the oven — Turn off the heat and let sit until needed. Preheat the oven to 350 degrees F (175 degrees C).
9. Drain — Grease a 2-quart baking dish. Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes.
10. Add ingredients — Transfer potatoes back to the pot, add butter and salt, and mash until smooth.
11. Stir — Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
12. Continue cooking — Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish.

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