Meat
Chilean Potato Pie with Beef Pino
Layers of seasoned ground beef (pino) and mashed potato, baked until golden.
Gluten-free
Ingredients
- 1 kg potatoes
- 500 g ground beef
- 2 onions, diced
- 2 garlic cloves
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 hard-boiled eggs, sliced
- 12 black olives
- 1/4 cup raisins
- 3 tablespoons butter
- 1/2 cup milk
- 3 tablespoons oil
- Salt and pepper
- Sugar for sprinkling
Step-by-step
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- Cook the peeled, cut potatoes: place them in the mixing bowl covered with water and set 25 min/100°C/speed 1. Drain and set aside.
- Without washing the mixing bowl, add the garlic and onion and chop 4 sec/speed 5. Add the oil and sauté 7 min/120°C/spoon speed.
- Add the beef, paprika, cumin, oregano, salt and pepper and set 10 min/100°C/reverse/spoon speed. Set the filling aside and drain off the juices.
- Place the drained potatoes in the mixing bowl with the butter, milk and salt and blend 20 sec/speed 4 until mashed.
- In a baking dish, add a layer of the filling, the egg slices, olives and raisins, and cover with the mashed potato.
- Sprinkle a little sugar and broil 20 min at 200°C until the top is golden.
Tips
- The caramelized sugar on top is a classic touch of Chilean pastel.
- If the filling releases a lot of juice, drain it so the pie doesn't turn soggy.
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