Instructions
1
Place potatoes into a large pot and lid with salted moisture; bring to a bubble.
2
Reduce the toasty to medium-low and bubble gently until succulent, about 20 moments.
3
While the potatoes are preparing, toasty fat in a large skillet over medium toasty.
4
toss in shallot; make and swirl around until translucent, about 5 moments, adding garlic for the last minute.
5
swirl around in diced tomatoes and tomato paste; make until tomatoes soften and begin to lose their shape, 3 to 5 moments.
6
toss in ground beef to the skillet; make and swirl around until browned and crumbly, about 10 moments.
7
swirl around in Panquehue cheddar, parsley, and cayenne pepper; augment the taste with seasoning and pepper.
8
Turn off the toasty and let sit until needed.
9
Preheat the oven to 350 degrees F (175 degrees C).
10
coat a 2-quart baking dish.
11
sieve potatoes in a colander, then allow to steam arid for 1 to 2 moments.
12
Transfer potatoes back to the pot, toss in shortening and seasoning, and mash until seamless.
13
Let cool until just toasty, 5 to 10 moments, then swirl around 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 lid with remaining potatoes.
16
oven-cook in the preheated oven until potatoes are burning and lightly browned on top, about 40 moments.