Pastel de Papa (Chilean Potato and Beef Bake)

Ingredients

• 3 lb russet potatoes, peeled and cut into chunks
• 1/2 cup whole milk
• 4 tbsp butter
• 1.5 lb ground beef
• 1 large onion, finely chopped
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1/3 cup raisins
• 1/3 cup pitted black olives, halved
• 2 hard-boiled eggs, sliced
• 1 tsp sugar
• Salt and black pepper, to taste

Before you cook

• Peel the potatoes and cut them into even chunks.
• Finely chop the onion.
• Hard-boil the eggs, cool, peel and slice them.
• Preheat the oven to 375°F.

Steps

1. Place the potato chunks in a large pot and cover with cold salted water.
2. Bring the pot to a boil and cook for 20 minutes until the potatoes are fork-tender.
3. Drain the potatoes and mash them with the milk and butter until smooth.
4. Season the mashed potatoes with salt and set aside.
5. Heat the vegetable oil in a skillet over medium heat.
6. Add the chopped onion and cook for 5 minutes until softened.
7. Add the ground beef and cook, breaking it up, until browned, about 8 minutes.
8. Stir in the cumin, paprika, oregano, salt and pepper.
9. Mix in the raisins and olives and cook for 2 more minutes.
10. Spread the beef mixture evenly across the bottom of a baking dish.
11. Arrange the sliced hard-boiled eggs over the beef layer.
12. Spread the mashed potato evenly over the top, sealing the edges against the dish.
13. Smooth the surface with the back of a spoon and sprinkle the sugar evenly over the top.
14. Bake for 30 minutes until the potato top is golden and slightly crisp at the edges.
15. Let the dish rest for 10 minutes before serving.