Pastel de Papas

Forever ago Keaton had some Chileans over who cooked us dinner. They made us Paste de Papas. It is pretty much like a shepherd pie recipe. But yummier. I have been wanting to make this for a long time now and finally found me the true recipe. I know that most of you may not LOVE something like this, and the fact that there are raisins in it is weird, but it good, trust me! Kylee, you could impress Russ and make it for him sometime. I bet he would love you :)

8 servings 1¼ hours 20 min prep

Filling

1 lb ground beef
1 1/4 onions, chopped
2 eggs, hard boiled and sliced
1 cup black olives, whole
1/4 cup raisins, soaked in warm water
salt and pepper
cumin
oregano
Mashed Potagoes 6 large potatoes
1/4 cup milk
2 tablespoons butter salt

Cook potatoes and mash with milk, butter and salt. Set aside. Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others. Drain raisins. Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture. Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar (yes sugar, it makes it all caramelized on top). Bake at 350 degrees for 40 minutes.

Potatoes AuGratin

1 package frozen, shredded hash browns
2 cans Cream of Chicken soup
1 cup sour cream
1 – 2 cups cheddar cheese
salt to taste
Combine all ingredients and stir together. Put potato mixture in a 9x13 inch or round casserole dish. Cover with tin foil or lid. Bake at 350° for 1 – 1-½ hours. Can top with corn flakes or bread crumbs then cook, uncovered for the last 15 minutes. Let stand for 10 minutes before serving.