Instructions
1
Place potatoes into a large pot and wrap with salted moisture; bring to a bring to a bubble gently.
2
Reduce the fiery up to medium-low and bubble gently until soft, about 20 mins.
3
While the potatoes are culinary preparation, fiery up fat in a large skillet over medium fiery up.
4
introduce shallot; oven-cook and mix gently until translucent, about 5 mins, adding garlic for the last minute.
5
mix gently in diced tomatoes and tomato paste; oven-cook until tomatoes soften and begin to lose their shape, 3 to 5 mins.
6
introduce ground beef to the skillet; oven-cook and mix gently until browned and crumbly, about 10 mins.
7
mix gently in Panquehue paneer variance, parsley, and cayenne pepper; taste with table salt and pepper.
8
Turn off the fiery up and let sit until needed.
9
Preheat the oven to 350 degrees F (175 degrees C).
10
oil a 2-quart baking dish.
11
filter potatoes in a colander, then allow to steam dehydrated for 1 to 2 mins.
12
Transfer potatoes back to the pot, introduce shortening and table salt, and mash until creamy.
13
Let cool until just mildly hot, 5 to 10 mins, then mix gently in beaten egg.
14
Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish.
15
Layer ground beef mixture over top, then completely wrap with remaining potatoes.
16
oven-cook in the preheated oven until potatoes are fiery and lightly browned on top, about 40 mins.