Vegetarian Pastel De Papa Potato And Lentil Pastel Recipes

Steps:

• Preheat oven to 375°RF.
• For the lentils: Boil the lentils in water and salt until tender, about 20 minutes. Drain. Sauté chopped onions in the oil for about 3 minutes, and add the chopped red pepper for about 5 more minutes, add salt and pepper. Add the lentils, lower the heat (lentils are already cooked).
• Season with a lot of cumin, a little bit of cayenne pepper, salt and pepper. You can try them and keep seasoning until you like them.
• For the mashed potatoes: Peel (before or after boiling) and boil the potatoes in water with salt. Once tender, mash with fork. While you mash you can add the butter, the milk, salt, parmesan cheese, pepper and nutmeg. It doesn't have to be neither smooth or hard, something in between, you can control this with the milk. Don't add the egg until the end so you can try it and season as you like. Once mashed and once you love it and can't stop eating it, add the egg and mix well.
• Use a baking dish or casserole dish (I used a glass Pyrex), spray it with nonstick spray, and add one thin layer of the mashed potatoes, less than half an inch tall. Spread it evenly. Add the lentils on top of it, spread them, and add the rest of the mashed potatoes on top of the lentils. Draw lines with a fork on top of the mashed potatoes, these will brown and be crispy.
• Bake pastel for 20-30 minutes, until the lines of the fork turn a little golden.
• Let it stand or a few minutes before enjoying.

Steps:

• Boil the potatoes until soft enough to mash. Drain then let cool down.
• Chop the onions into long thin slices and cook the onion together with the ground beef in a heated pan with (olive or canola) oil.
• Once the beef is fully cooked but not too dry (let there be some juice) you can add the grated carrots, olives, and chopped boiled eggs. Then add spices and mix together well.
• Preheat oven to 375 degrees.
• After the potatoes are cool enough, with a potatoe masher, mash them completely to take out as many chunks as possible. Add the butter, milk and salt if desired to taste.
• In an oven safe dish, place a first half inch layer of mashed potatoes on the bottom of the dish. Then apply all of the beef mixture on top of the first mashed potatoe layer. Then apply the second and final layer of mashed potatoes on top of the beef. Top with small pieces of butter, parsley and grated cheese (if desired). Let the potatoe brown and heat in the oven for twenty minutes. Let cool and serve warm!

Steps:

• Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
• In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
• Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
• In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
• Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Steps:

• Cook potatoes and mash with milk, butter and salt. Set aside.
• Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others.
• Drain raisins.
• Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture.
• Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.