Ingredients
Scale
- 4–5 large potatoes
- 1 cup of warm milk
- 3 tablespoons of butter
- Salt and pepper to taste
- 1/2 kg (18 oz) of ground beef
- 1 onion
- 1 tablespoon of vegetable oil
- 1 cup of chopped mushrooms
- 1 can Hunt’s Crushed Tomatoes
- Cumin, oregano, garlic powder, pepper, and salt to taste
- 3 tablespoons of cheddar cheese
Instructions
- Peel and dice-cut the potatoes.
- Place the cut potatoes in a pot, cover them with boiling water and cook them for about 20 minutes, or until the potatoes are cooked.
- Heat the butter and milk.
- Remove the water from the potatoes, mash them with a fork or a mashing accessory. Add the milk and butter.
- Season with salt and pepper if you like.
- Meanwhile, prepare the “pino” filling. For that, chop the onion, put some oil in a pan, and fry the chopped onions for about 4 minutes. Add the groud beef, cook for a few minutes and add then the mushrooms. Add some seasonings if desired and to your taste.
- Add the diced tomatoes from the can. Mix well and cook for about 3 minutes.
- In a bowl, put a layer of pino (i.e. the meat mixture), then a layer of mashed potatoes, then another one of pino, and then end with a layer of mashed potatoes on top. Also sprinkle some cheddar cheese on top of it.
- Bake in the oven for about 5 minutes, at medium-high heat.
- Cook Time: 25 mins