This potato casserole is kind of a shepherd’s pie with a Latin twist — smooth mashed potatoes a top a saucy and spicy meat filling, complete with raisins and all. Having said that, raisins are absolutely optional. So, if you are one of those people who cringe at the thought of biting into a plump, warm raisin no worries!
I made this potato casserole with finely cubed beef but it can be made with ground beef as well. Heck, it could easily be made with finely cubed chicken as well!
This potato casserole is also a great way to use left over mashed potatoes as you don’t really need a great quantity of them.
Here is what you need for this epicurean meat and potato casserole:
1 medium white onion – finely chopped
2 TBS olive oil
1 pound beef (I used Chuck but you can use anything you want) – cut into small cubes
4 garlic cloves – minced
2 TBS chopped parsley
1 medium bell pepper – seeded, cored and finely chopped
1 chili pepper – seeded, membrane removed, chopped finely
1 large carrot – peeled and diced
¼ cup peas (optional)
4 tomatoes – peeled and diced
1 TBS crushed oregano
1 TBS ground cumin
2 tsp. salt
2 tsp. black pepper
¼ cup raisins
¼ cup seeded and sliced black olives (optional)
2 hard-boiled eggs – sliced
4 cups mashed potatoes – freshly made or instant
Heat the olive oil in a skillet. Add the onion and cook for about 8 minutes – until softened and translucent. Add the meat and mix well. Cook for a few minutes and add the garlic and parsley. Mix well and cook until the meat is almost all cooked through.
Add the bell pepper, chili pepper, carrots, peas (if using) and tomatoes. Mix well. Add the oregano, cumin, salt and pepper. Mix well and bring to a simmer. Cook for about 20 minutes – until tomatoes are stewed and have rendered some juice. Turn off the heat and add the raisins and olives (if using).
While the meat is cooking, heat the oven to 350 degrees.
Place the meat into a casserole dish and top with the hard- boiled eggs. Add the mashed potatoes. Spread it evenly and sprinkle with paprika.
Place in the oven. Bake between 45 to 50 minutes – until the filling is bubbly and the potatoes are browned.
Remove from oven and allow settling for about 15 minutes. Serve and enjoy!
CALORIES 348.91.; FAT 19.39 grs (sat 7.18; mono 8.25; poly 0.76); PROTEIN 13.37 grs ; FIBER 3.92 grs; CARBS 31.22 grs; CHOLESTEROL 92.95 mg; IRON 2.87 mg; SODIUM 676.19 mg; CALCIUM 90.76 mg
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