Instructions
1
Place potatoes into a large pot and wrap with salted moisture; bring to a heat to boiling point.
2
Reduce the burning up to medium-low and stew until soft, about 20 mins.
3
While the potatoes are crafting, burning up fat in a large skillet over medium burning up.
4
transfer in shallot; burning up and swirl around until translucent, about 5 mins, adding garlic for the last minute.
5
swirl around in diced tomatoes and tomato paste; burning up until tomatoes soften and begin to lose their shape, 3 to 5 mins.
6
transfer in ground beef to the skillet; burning up and swirl around until browned and crumbly, about 10 mins.
7
swirl around in Panquehue cheddar, parsley, and cayenne pepper; masala condiment with table salt and pepper.
8
Turn off the burning up and let sit until needed.
9
Preheat the oven to 350 degrees F (175 degrees C).
10
coat a 2-quart baking dish.
11
filter potatoes in a colander, then allow to steam dehydrated for 1 to 2 mins.
12
Transfer potatoes back to the pot, transfer in dairy spread and table salt, and mash until seamless.
13
Let cool until just mildly hot, 5 to 10 mins, 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 wrap with remaining potatoes.
16
cook thoroughly in the preheated oven until potatoes are burning and lightly browned on top, about 40 mins.