Molde de Puré de Papa y Carne

Name: Molde de Puré de Papa y Carne (Beef and Potato Puree Pie)
Yield: 8 servings
Cuisine: Colombian
Ingredients: 1 pound ground beef; Oil or butter for the baking pan; 1 cup minced scallion; ¾ teaspoon color* or turmeric; 1 chicken bouillon cube; 1 teaspoon minced garlic; ¼ cup peeled and diced tomatoes; ½ teaspoon ground cumin*; ½ teaspoon salt; 2 eggs, at room temperature; 4 pounds potatoes, peeled and cut in quarters; 1 tablespoon butter; ½ cup minced scallions; 1½ tablespoons salt; 2 tablespoons minced parsley; 3 tablespoons oil

Beef and Potato Puree Pie

Preparation info

8
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

My sister in New York City wonders why she can’t get this dish there. It is so simple, she thinks; why does every meal have to be so complex? Actually, it is simple, and we ate it at least twice a month all through our childhood. I think the seasoning for the meat and the combination with eggs are what make this dish so good.

Ingredients

Potatoes

1½ tablespoons salt
2 eggs, at room temperature
4 pounds

Americas
Colombia
Main course
Pie
Gluten-free
South America

Method

In large pot place 10 cups of water, the salt, and the eggs; bring to a boil.
Add the potatoes, cover and simmer for 15 to 20 minutes, until the potatoes are tender when pricked with a fork.
While the potatoes are cooking, in a small sauté pan over low heat p