Pastel de Papas (Chilean Potato Pie)

Instructions

1- Place potatoes into a large pot and cover with salted water; bring to a boil.

2- Reduce the heat to medium-low and simmer until tender, about 20 minutes.

3- While the potatoes are cooking, heat oil in a large skillet over medium heat.

4- Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute.

5- Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.

6- Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes.

7- Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper.

8- Turn off the heat and let sit until needed.

9- Preheat the oven to 350 degrees F (175 degrees C).

10- Grease a 2-quart baking dish.

11- Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes.

12- Transfer potatoes back to the pot, add butter and salt, and mash until smooth.

13- Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.

14- Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish.

15- Layer ground beef mixture over top, then completely cover with remaining potatoes.

16- Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.