Puerto Rican Potato Pastelón

Directions

• 1

  For this recipe you’ll need a glass or metal baking dish, greased with a little butter.
• 2

  Boil the potatoes until well cooked, then mash to make a purée. Set aside.
• 3

  Next, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook for two to three minutes. Then incorporate the sofrito and ground beef; keep cooking until the meat has turned from pink to brown.
• 4

  When the meat is ready, pour in the tomato sauce and stir well. Add the remaining ingredients and continue cooking, without covering for 5 to 10 minutes. Remember to stir the mixture occasionally. Afterward, mix in the diced hard-boiled eggs and set to the side.
• 5

  Before assembling the pastelón, pre-heat your oven to 350°F.
• 6

  Take half of the potato purée and spread it over the bottom of the greased baking dish with a spatula. Spoon the stewed meat over the purée base; when finished, delicately cover the meat with the remaining purée to form the top of the pastelón.
• 7

  Last, sprinkle with cheese and bake for 35 minutes or until the cheese has begun to turn light brown. Remove from the oven and let cool for a few minutes. This potato pot pie is best served lukewarm to avoid crumbling.