Pastel de Papas (Chilean Potato Pie)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the potatoes into a large pot and cover with salted water; let come to a boil. Turn the heat down to medium-low and simmer until tender, about 20 minutes.
2. 2While the potatoes are cooking, warm the oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute.
3. 3Fold in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
4. 4Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Mix in Panquehue cheese, parsley, and cayenne pepper; add salt and pepper to taste. Turn off the heat and let sit until needed.
5. 5Heat the ovenHeat the oven to 180°C / 350°Fdegrees F (175 degrees C). Grease a 2-quart baking dish.
6. 6Tip into a colander and drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir through beaten egg.
7. 7Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
8. 8BakeBake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.