Pastel de Papa with Ground Beef & Red Bell Pepper

Ingredients

• 1½ lb Ground Beef
• 1 Red Bell Pepper, diced
• 2½ lb potatoes, peeled and quartered
• 2 onions, diced
• 4 cloves garlic, minced
• 2 hard-boiled eggs, chopped
• ⅓ cup pitted green olives, sliced
• 2 tbsp raisins
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• 1 cup beef stock
• 5 tbsp butter
• ½ cup whole milk, warmed
• 1 cup grated cheese
• 3 tbsp olive oil
• Salt and black pepper

Method

1. Boil the potatoes in salted water until a knife slides through easily, 20 minutes. Drain and let them steam dry for 5 minutes before mashing with butter and warm milk. Wet mash makes a soggy top.
2. Cook the onions and Red Bell Pepper in olive oil for 10 minutes, then add garlic, paprika, and cumin for a minute.
3. Brown the Ground Beef into the vegetables over high heat, then add the stock and simmer until nearly dry, 10 minutes. Season assertively.
4. Off the heat, fold in the chopped egg, olives, and raisins. Spread this into a baking dish and press it level.
5. Spread the mash over the top and drag a fork across it in ridges — those ridges are the parts that brown. Scatter the cheese over.
6. Bake at 400°F (205°C) for 30 minutes until the top is crisp and burnished and the edges are bubbling. Rest 10 minutes before serving.