Pastel de Papas (Chilean Potato Pie)

Name: Pastel de Papas (Chilean Potato Pie)
Yield: 5
Ingredients: 2 tablespoons Butter; 2 Egg; 2 Tomato; 1 Onion; 1 clove Garlic; 5 cups Potato; Salt; Black pepper; 0.5 cups Vegetable Oil; 1 tablespoon Tomato Puree; 1 lb Ground Beef; 0.5 teaspoons Parsley; 1 pinch Cayenne Pepper; 2 tablespoons Panquehue Cheese

Media

Contains allergens

LecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein15 %23 g
Carbs21 %32 g
Fat63 %42 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	597 kcal	157 kcal
Protein	23 g	6 g
Carbs	32 g	8.4 g
Fat	42 g	11 g

One serving is about 381 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty40/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Chile

Ingredients

2 tablespoons Butter
2 Egg (Beaten)
2 Tomato (diced)
1 Onion (Diced)
1 clove Garlic (peeled crushed)
1.2 l PotatoOriginal: 5 cups
Salt (To taste)
Black pepper (To taste)
120 ml Vegetable OilOriginal: 0.5 cups
1 tablespoon Tomato Puree
454 g Ground BeefOriginal: 1 lb
0.5 teaspoons Parsley
1 pinch Cayenne Pepper
2 tablespoons Panquehue Cheese

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.