Chilean Beef and Potato Pie
Serves 4 to 6
This Chilean dinner pie adds interesting, new flavors to your standard meat and potatoes supper. But it doesn’t have to add work. You can easily shortcut steps. Don’t peel your potatoes, if you don’t want to. (The skins give color and nutrition). Buy pre-made hardboiled eggs. Prep the pie up to the baking step, and refrigerate (up to 1 day) or freeze (up to 1 month). When ready to use, bring to room temperature, and continue with recipe. Do whatever feels right to bring these cozy and adventurous flavors to the table.
2 pounds Yukon Gold potatoes (about 5 large potatoes), peeled (optional) and cut into ½-inch dice
¼ cup whole milk
2 tablespoons butter, diced small
2 tablespoons extra-virgin olive oil
1 medium onion, diced small
¾ teaspoon cumin
1 pound ground beef
¼ cup raisins, soaked in warm water
¼ cup pitted kalamata olives, halved lengthwise
2-3 large hardboiled eggs, cut into ¼-inch slices
Salt and freshly ground pepper
Preheat oven to 350 degrees.
Place potatoes in a large saucepan and add cold water, until it covers potatoes by 1 to 2 inches. Over high heat, bring potatoes to a boil. Reduce heat, and simmer until potatoes are tender and begin to break when pierced with a fork, 15-20 minutes. Drain potatoes and transfer to a large mixing bowl. Add milk, butter, ½ teaspoon salt, and 1/8 teaspoon freshly ground pepper. Using an electric mixer on medium-high speed, whip potatoes until fluffy, about 3 minutes.
In a large non-stick skillet, heat olive oil over medium-high heat, until shimmering. Add onions and sauté until golden and tender, about 5 to 7 minutes. Stir in cumin and cook for 1 minute. Add beef, breaking it up as you cook. Stir in ¾ teaspoon salt and ¼ teaspoon freshly ground pepper. Sauté beef mixture until it is almost cooked through, but maintains a slightly pink color, about 5 minutes.
To assemble the pie, spread beef on the bottom of a 9×9-inch baking pan. Drain raisins, and layer raisins and olives over beef. Top with slices of hardboiled egg, and cover with whipped potatoes. Bake until potato becomes golden and browns around the edges, about 30 minutes.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/beef-and-potato-pie
