Chilean Potato Pie

Begin by submerging potatoes into a substantial pot and covering them with salted water. Next, bring the mixture to a rolling boil before gradually reducing the heat to a lower medium setting and letting it simmer until tender, approximately 20 minutes.

Simultaneously, heat oil in a large skillet over the medium heat setting. Add an onion and cook until it becomes translucent, stirring occasionally, about 5 minutes. Introduce garlic into the mixture during its final minute of cooking and stir in diced tomatoes along with tomato paste. Allow these ingredients to soften and lose their shape, taking around 3 to 5 minutes.

Add ground beef to the skillet and cook until it is browned and crumbly, stirring frequently, approximately 10 minutes. Introduce Panquehue cheese, parsley, and cayenne pepper into the mixture, seasoning it with salt and pepper to taste. Turn off the heat and let the ingredients rest until required.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 2-quart baking dish with a suitable cooking spray.

Drain the potatoes in a colander and allow them to steam dry for 1 to 2 minutes. Transfer the potatoes back into the pot, add butter and salt, and mash them until smooth. Let the mixture cool down to just warm temperatures, approximately 5 to 10 minutes, before stirring in a beaten egg.

Spread half of the mashed potatoes over the bottom of the prepared baking dish. Layer the ground beef mixture on top, followed by a complete covering with the remaining potatoes.

Bake the dish in the preheated oven until the potatoes are hot and lightly browned on top, approximately 40 minutes.