Prep 15 mins
Cook 30 mins
I got this recipe from a friend who was raised in Argentina. It was one of her favorites. It soon became one of mine. This recipe can be prepared up to 8 hours ahead and baked at dinner time. Bring to room temperature first. It is also great re-heated the next day.
- Brown ground beef and onion in skillet.
- Pour off excess fat.
- Add raisins and olives.
- Stir in 1 beaten egg.
- Set aside.
- Mash potatoes, adding enough milk to get a spreading consistency.
- Add 2nd beaten egg.
- Line a well buttered pie shell with potatoes.
- Pour meat filling into potato shell.
- Top with remaining potatoes.
- Dot with butter.
- Sprinkle with cheese.
- Bake at 350 til heated through, about 30 minute.
I was disappointed. I didn't think there was much flavor beyond the olives. I also think the directions leave a lot to be desired. Step 8, for example, says to line the pie shell with the potatoes. It's not until you get to the last step that it tells you to put half the potatoes on top. Also, the pie shell is not included in the ingredients. Sorry, I will not be making this again.
Thank you Nimue2 for the great recipe. We just got back from Puerto Rico and I ate something similar to this at Ummo resturant in San Juan. This is a little different but very good. I chopped the raisins because I was trying to hide them from my husband (didnt' think he would like). He does not eat casserole type dishes and he actually loved this. Cant wait to try other Argentinean recipes. Thanks, again for the wonderful recipe!!