- 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)
- 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.
04/19/2018
recipepes.com
Chilean Potato Pie (Pastel de Papas), recipe
PT15M
PT1H
5
455 calories
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