Ingredients
Units
for the meat,
- 1 large onion, chopped into small cubes
- 500 grams of ground beef, not lean
- salt, oil, pepper, merkén
for the mashed potatoes,
- 8 medium potatoes, suggested Yukon Gold
- 1 tablespoon butter
- 1/2 cup of warm whole milk
- Salt
- 2 hard-boiled eggs
- sugar to brown
- 1/2 grilled or cooked chicken breast, optional
- 10 raisins soaked in boiling water for 10 minutes, optional
Instructions
- Cook the eggs. Place the eggs in a small pot and cook over medium-high heat. Once it starts to boil, cook for 1 minute. Turn off the heat and let it stand for 10 minutes. Strain and put it in cold water to stop cooking.
- Wash and peel the potatoes, cutting them into cubes of the same approximate size. Place them in a large pot and cover them with plenty of cold water. Add salt, cover, and cook over medium-high heat. Once the water 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.
- While the potatoes are cooking, heat one tablespoon of oil in a big skillet over medium heat. Add the onion and occasionally cook, 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.
- Strain the potatoes and return them 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, and add more milk until it is the consistency of a puree.
- Assemble the pie in an oven dish. Place the meat first, and distribute the chicken, raisins, and hard-boiled egg in order if used.
- Put the mashed potatoes in generous tablespoons and then spread to cover everything.
- Sprinkle with granulated sugar.
- If hot, place it under the oven’s grill for 5-8 minutes until it is browned, and serve immediately.
- The usual method is to reheat in a preheated oven to 200C or 400F until it bubbles at the edges and is browned on top, 30-40 minutes. You can finish it by browning the top using the broiler, as desired.
- Or you can keep it refrigerated for up to 3 days and bake before serving.
- Serve hot.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 654
- Sugar: 14 g
- Sodium: 206.8 mg
- Fat: 23.9 g
- Saturated Fat: 8.9 g
- Carbohydrates: 62.7 g
- Fiber: 8.4 g
- Protein: 46.2 g