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Chilean Shepherd’s Pie

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  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean

Description

A classic Chilean dish, very simple and comforting.


Scale

Ingredients

for the meat,

  • 1 large onion, chopped into small cubes
  • 500 grams of ground beef
  • salt, oil, pepper, merkén

for the mashed potatoes,

  • 6 medium potatoes
  • 1 tablespoon butter
  • 1/2 cup of warm milk
  • Salt
  • 2 hard-boiled eggs
  • sugar to brown
  • grilled or cooked chicken prey, optional
  • raisins soaked in boiling water for 10 minutes, optional

Instructions

  1. Cook the eggs. Place the eggs in a small pot, cook over medium-high heat, once it starts to boil cook 1 minute. Turn off the heat and let stand 10 minutes. Strain and put in cold water to stop cooking.
  2. Wash and peel the potatoes, cut them into cubes of the same approximate size. Place in a large pot and cover the potatoes with plenty of cold water, add salt, cover and cook over medium-high heat, once it is boiling, lower the heat to medium and cook for 10-15 minutes until the potatoes are thoroughly cooked and easily pierced with a fork.
  3. While the potatoes are cooking, in a big skillet heat over medium heat, one tablespoon of oil, add the onion and cook occasionally stirring until it is translucent about 5 minutes, add the meat and let cook for 2-3 minutes without moving it to brown, stir and continue cooking. Add salt, pepper, and merkén to taste.
  4. Strain the potatoes and return to the pot. With a masher or a fork, grind the potatoes, add the butter and half of the warm milk, let stand covered for a few minutes, stir well and taste, adjust the salt, add more milk until it is of the consistency of a puree.
  5. In an oven dish, assemble the pie placing the meat first, distribute the chicken, raisins and hard-boiled egg in order if they are used.
  6. Put the mashed potatoes in generous tablespoons and then spread to cover everything.
  7. Sprinkle with granulated sugar.
  8. If it is all hot, you can place it under the grill of the oven for 5-8 minutes until it is browned and serve immediately.
  9. The usual thing is to re-heat in a preheated oven to 200C or 400F until it is bubbling at the edges and browned on top, up 30-40 minutes.
  10. Or you can keep it refrigerated for up to 3 days and bake before serving.
  11. Serve hot and with the sugar bowl.

Keywords: chilean cuisine, pastel de papas, Chilean Shepherd's Pie