Shredded Beef Pastel (Potato Meat Pie)
Meat Filling
2 table spoons olive oil
1 onion, finely chopped
2 pounds beef (cheek, brisket or chuck)
1 tea spoon salt
1 teaspoon white pepper
1 tea spoon cumin
1 tea spoon coriander
1 tablespoon sweet paprika
1 bay leaf
1 cup water
1 14 oz can crushed tomatoes
1 cup chopped cilantro
2 tablespoons olive oil
2 onions, thinly sliced
Mashed Potato
8-10 large Yukon gold potatoes, peeled and chopped
2 Tbsp salt (for boiling water)
1 Tbsp turmeric
Salt, to taste
½ tsp white pepper
2 egg yolks
Juice of 1 lemon
1 Tbsp olive oil
1 beaten egg (for egg wash)
• In a large pot, warm the oil over medium heat, then add the first onion and sauté for 2 minutes. Add the beef and brown on both sides. Stir in all the spices, bay leaf and cilantro. Add the water and crushed tomatoes and stir well. Cover the pot and simmer on low heat for 2 hours or until fork tender.
• In a frying pan, heat remaining olive oil over medium heat, then add onions, and sauté until golden brown. Set aside. •Remove the bay leaf from the meat, then set aside. When meat is at room temperature, shred it into thin pieces.
• Place the potatoes in a large pot filled with cold salted water and turmeric. Cook over medium low heat until the potatoes are fork tender, about 35 to 45 minutes. Drain the potatoes, making sure to reserve ½ cup of the cooking liquid. Add the salt, pepper, yolks, lemon juice and oil. Mash the potatoes and if the mash is too dry, add a bit of the reserved liquid. Split the mashed potato into two equal portions.
• Grease the bottom of an oven proof baking dish. Layer one portion of the mashed potato evenly on the bottom. Layer the meat mixture. Top with caramelized onions. Spread second portion of mashed potato evenly on top and brush with egg yolk. Use a fork to etch a decorative pattern on the potatoes.
• Preheat the oven to 400 °F. Bake pastel for 50 to 60 minutes until the top is golden brown.
Allow the pastel to rest for a few minutes before slicing.
Serve warm.
