Pastel de papa

Ingredients

• 1 kg mashing potatoes
• 500 g ground beef
• 1 piece yellow onion
• 1 piece red bell pepper
• 2 cloves garlic
• 2 pieces eggs
• 60 g pitted green olives
• 40 g golden raisins
• 150 ml whole milk
• 50 g unsalted butter
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 pinch ground nutmeg
• to taste fine salt
• to taste ground black pepper
• as needed water

Method

1. Peel the potatoes, cut them into even pieces, and cook them in salted water until they yield without resistance to the tip of a knife.
2. Meanwhile, cook the eggs in a small saucepan of simmering water until the yolks are set, then cool, peel, and quarter them.
3. Drain the potatoes, let the steam escape for a short moment, then mash them with the hot milk, butter, nutmeg, salt, and pepper until you get a smooth purée that is firm enough to hold its shape in a layer.
4. Sauté the finely chopped onion, bell pepper, and garlic in the olive oil over medium heat until the vegetables are tender, glossy, and smell slightly sweet.
5. Add the ground beef and sear it, breaking it up, until it loses its raw color and the juices begin to stick to the bottom of the pan.
6. Stir in the tomato paste, paprika, cumin, oregano, salt, and pepper, then simmer until you have a juicy but not watery filling.
7. Off the heat, mix the chopped olives and raisins into the filling, then spread it in a baking dish and tuck the quartered hard-boiled eggs on top.
8. Cover with the mashed potatoes, smoothing the top without pressing too hard, score the surface with a fork, then bake in a hot oven until the top is golden and the edges are bubbling slightly.
9. Let rest before serving, so the layers set and the filling flavors the purée.

Nutrition

Per serving

Energy

744 kcal

Protein

36.19 g

Carbohydrate

57.3 g

Fat

42.16 g

Fibre

7.45 g

Calcium

184.7 mg

Iron

2.65 mg

Magnesium

65.44 mg