Meat
Shepherd's Pie (Pastel de Papa)
Spiced ground meat topped with gratinated mashed potato.
Gluten-free
Ingredients
- 600 g ground beef
- 1 onion
- 1 red bell pepper
- 2 garlic cloves
- 2 hard-boiled eggs, sliced
- 100 g green olives
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 kg potatoes
- 50 g butter
- 100 ml milk
- 50 g grated cheese
- Salt, pepper and oil
Step-by-step
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- Put the peeled, diced potatoes in the steaming basket. Put 700 ml salted water in the mixing bowl and insert the basket. Cook 25 min/Varoma/speed 2. Set aside.
- Empty the mixing bowl. Put in the onion, bell pepper and garlic. Blend 4 sec/speed 5.
- Add 30 ml oil and sauté 6 min/Varoma/speed 1.
- Add the ground beef, paprika and cumin. Sauté 10 min/100°C/reverse/speed 1. Mix with the olives and set aside.
- Put the cooked potatoes, butter, milk, salt and pepper in the mixing bowl. Blend 20 sec/speed 4 into a purée.
- In a baking dish, spread the meat, top with the sliced hard-boiled egg and cover with the mash. Sprinkle with grated cheese.
- Broil in the oven at 200°C for 15 minutes until the top is golden.
Tips
- Draw furrows in the mash with a fork for even browning.
- You can add a little béchamel to the mash for extra creaminess.
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