Dairy-Free Pastel de Papa (Shepherd's Pie)

Ingredients

• about 680 g Ground Beef
• 1 large Onion
• 1 medium Red Bell Pepper
• 3 cloves Garlic
• 1/2 cup Green Olives
• 1/4 cup Raisins
• 6 whole Hard-Boiled DAIRY-FREE Quail Eggs
• about 1360 g Potatoes
• 1/2 cup Dairy-Free Milk
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chopped large onion and the chopped medium red bell pepper and cook, stirring occasionally, until they are softened, about 5-7 minutes.
3. 3Add the about 680 g ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned all over, about 8-10 minutes. Drain off any excess fat.
4. 4Stir in the 3 minced cloves of garlic, the 1/2 cup of green olives, the 1/4 cup of raisins, the 1 tsp of smoked paprika, the 1/2 tsp of cumin, the 1 tsp of salt, and the 1/2 tsp of black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5While the meat mixture is cooking, place the about 1360 g of potatoes in a large pot and cover them with cold water. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and return them to the pot. Add the 1/2 cup of dairy-free milk, 1/2 tsp of salt, and 1/4 tsp of black pepper. Mash until smooth and creamy.
6. 6Spread the ground beef mixture evenly in the bottom of a 22.86 × 33.02 cm baking dish. Carefully arrange the 6 whole hard-boiled dairy-free quail eggs on top of the meat mixture.
7. 7Gently spread the mashed potatoes over the ground beef and quail eggs, covering them completely. Smooth the top with a spatula.
8. 8Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Substitutions

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