Pastel de Papas can be described as Argentina's version of shepherd's pie.
Adapted from Recetas de Argentina with suggestions from my taste tester, an Argentinean who knows a thing or two about Pastel de Papas. Serves 4-6.
1-1.5 lb. ground beef
approx. 1 Tbsp. olive oil
1 medium red or yellow onion, finely diced
1 red bell pepper, chopped
12-15 green olives with pimento, such as Manzanillas, halved
1-2 tomatoes, diced
approx. 2 lbs. potatoes
3 eggs, hard-boiled, peeled & diced
approx. 1 Tbsp. butter
Goya Adobo seasoning, to taste
crushed red pepper, to taste
oregano, to taste
salt & pepper, to taste
Peel potatoes and add to large pot with enough water to cover well. Boil potatoes and lower flame, cooking until a fork easily pierces potato. Drain and transfer potatoes to a large bowl. Mash using a potato masher or fork. Blend in butter, adobo, salt and pepper and set aside.
To a medium sauté pan, add olive oil and heat on medium flame. Add finely diced onion and chopped red pepper to pan and cook until onion is translucent.
Add ground beef to pan, breaking into smaller sections and mixing with the onions and red pepper. Stir occasionally, cook until beef is no longer pink. Drain excess oil.
Add adobo, crushed red pepper, salt and pepper and mix well. Add olives, diced hard-boiled egg and tomato, blending together.
Preheat oven to 350 degrees. Place half of the mashed potatoes into baking dish, forming a base. Evenly place mixture on top of potatoes. Add remaining half of mashed potatoes on top, covering the mixture completely. Add a couple of small pieces of butter on top of potatoes.
Place in oven and bake for 20-30 minutes, or until top is slightly golden.
Serve warm as a main dish or accompanied with a salad.