Yield: 4 to 6 Servings
INGREDIENTS
- Potato – 3 lb
- Unsalted Butter – 4 oz
- Cooking Margarine – 2 oz
- Salt – to taste Black Pepper – to taste
- Minced Beef – 1 lb
- Oil – 1/4 cup
- Diced Onion – 1/4 cup
- Garlic – 1 tbsp (finely chopped)
- Pimento – 1/4 cup (finely chopped)
- Scallions – 1/8 cup (finely chopped)
- Chadon Beni/Culantro – 1/8 (finely chopped)
- Fine Thyme – 4 sprigs
- Ketchup – 1/4 cup
- Salt – to taste
- Black Pepper – to taste
- New Zealand Cheddar Cheese – 4 oz (grated)
METHOD
- Peel and dice potatoes into 1” cubes.
- Wash and submerge potato in boiling salted water.
- Allow to cook until very tender.
- Strain and immediately return to hot pot.
- Add butter, cooking margarine, salt and black pepper.
- Mash until you reach an even consistency.
- Set aside.
- Preheat oven to 375°F.
- Heat a medium size sauté pan over medium heat.
- Add oil.
- Once oil is hot, add beef.
- Break up the beef and turn continuously, preventing it from clumping up (about 2 minutes).
- Add onion, garlic, pimento, chive, chadon beni and thyme.
- Mix until fully incorporated.
- Add ketchup.
- Mix until fully incorporated.
- Once beef is cooked, season with salt and black pepper.
- Fill your 9” by 9” greased baking dish with half of your mashed potato.
- Top with beef mixture, ensuring to spread it evenly throughout the dish.
- Cover with remaining potato and top with cheese.
- Bake for 30 to 40 minutes.
- Allow to cool for 15 minutes.
- Enjoy!