Creado con IA
Classic Argentine Gaucho Beef and Potato Pie
65 min 579 kcal por ración Media
Ingredientes
4 Raciones
- Lean ground beef450 g
- Yellow onion, diced150 g
- Red bell pepper, diced150 g
- Corn kernels200 g
- Crushed tomatoes200 g
- Olive oil15 ml
- Potatoes, peeled and cubed800 g
- Whole milk120 ml
- Unsalted butter20 g
- Cheddar cheese, grated60 g
- Ground cumin10 g
- Smoked paprika5 g
- Salt5 g
- Ground black pepper2 g
Preparación
- 1
Preheat the oven to 200°C (400°F). Lightly grease a medium baking dish.
- 2
Place the peeled and cubed potatoes in a large pot, cover them with cold water, and add a small portion of the salt. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- 3
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper, then cook for 5–6 minutes until softened.
- 4
Add the ground beef to the skillet. Cook for 7–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
- 5
Stir in the ground cumin, smoked paprika, remaining salt, and black pepper. Add the crushed tomatoes and corn kernels, then simmer for 8–10 minutes until the mixture is thick and flavorful.
- 6
Drain the cooked potatoes thoroughly. Return them to the pot and mash with the whole milk and unsalted butter until smooth. Adjust the seasoning if needed.
- 7
Spread the beef and vegetable mixture evenly in the prepared baking dish. Spoon the mashed potatoes over the filling and spread them to the edges.
- 8
