Pastel de papas (Argentine cottage pie)

Ingredients for 4 portions

• 1.5 kgPotato, floury
• 2Eggs, hard-boiled
• 2Yellow onions, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 2 tbspRapeseed oil
• 700 gBeef mince
• 1 tspCumin
• 2 tspPaprika
• to tasteSalt
• to tasteBlack pepper
• 3 tbspButter, for the mash
• 200 mlMilk, hot
• to tasteNutmeg
• 60 gGreen olives, pitted, sliced
• 50 gParmesan, grated

Method

1. Peel the potatoes, cut them into chunks and put them in a pan of cold, salted water. Bring to the boil.
2. Boil the potatoes until tender, about 20 minutes.
3. At the same time, hard-boil the eggs for 10 minutes and cool them under cold water.
4. Chop the onions, pepper and garlic.
5. Gently fry the onions, pepper and garlic in the oil in a large frying pan for about 8 minutes, until soft.
6. Add the minced beef and cook, breaking it up, until browned. Season with the cumin, paprika, salt and pepper and take off the heat.
7. Heat the oven to 200 °C. Drain the potatoes and mash them with the butter, hot milk, nutmeg and salt until smooth.
8. Peel and chop the eggs. Spread the mince in an ovenproof dish, scatter over the egg and olives and cover with the mash. Smooth it with a fork and sprinkle with the grated cheese.
9. Bake for 20 minutes until the top is golden.
10. Serve piping hot, cut into portions.

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