chilean potato pie (pastel de papas)

Ingredients

• Servings: 8
• 5 cups potatoes, peeled and cubed
• 2 tablespoons butter, or to taste
• salt to taste
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 1 clove garlic, minced
• 1 onion, diced
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 pound ground beef
• 2 tablespoons shredded panquehue cheese
• 1/2 teaspoon chopped fresh parsley
• salt and black pepper to taste
• 1 pinch cayenne pepper (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
• place the potatoes into a large pot and cover with salted water. bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the hot potatoes with butter and salt. let cool until just warm; stir in the beaten egg until smooth.
• meanwhile, heat the oil in a large skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. add the ground beef and cook until browned, about 10 minutes. stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• spread half of the mashed potato mixture into the prepared baking dish. cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.