Pastel de Papas (Chilean Potato Pie) for American Taste

Ingredients and Weight:

• 4 pounds russet potatoes
• 1 pound ground beef (80/20)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (optional)
• 1 cup frozen corn
• 1 cup frozen peas
• 1 (14.5 ounce) can tomato sauce
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

1 hour

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Peel and slice the potatoes thinly.
2. Brown the ground beef in a large skillet over medium heat. Drain any excess fat.
3. Add onion, garlic, and bell pepper (if using) and cook until softened.
4. Stir in corn, peas, tomato sauce, milk, and Parmesan cheese. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
6. Preheat oven to 375°F (190°C).
7. Grease a 9x13 inch baking dish.
8. Layer half of the potato slices in the baking dish.
9. Spread the ground beef mixture over the potatoes.
10. Top with the remaining potato slices.
11. Bake for 30-40 minutes, or until the potatoes are tender and the filling is bubbly.

Nutritional Information:

• Calories: 350 per serving
• Protein: 20 grams
• Carbohydrates: 40 grams
• Fat: 15 grams

Dish Characteristics:

• Savory and comforting
• Rich and flavorful
• Perfect for a main course or side dish

User Comments:

• "This is a delicious and easy-to-make dish that combines American and Chilean flavors perfectly!"
• "I love the creamy potato topping and the flavorful ground beef filling."
• "This recipe is a great way to use up leftover mashed potatoes."
• "I added some diced carrots to the filling for extra color and nutrients."
• "This dish is sure to impress your guests!"

Special Precautions and Tips:

• Use a mandoline slicer for easier and more even potato slicing.
• If you don't have Parmesan cheese, you can use cheddar cheese instead.
• To make the dish vegetarian, use lentils or black beans instead of ground beef.