Pastelón de Papa (Dominican Cottage Pie) is a traditional Dominican (from the Dominican Republic) recipe for a classic dish of a mashed potato base and top baked with a minced beef filling and cheese topping. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Dominican Cottage Pie (Pastelón de Papa).
Preheat your oven to 175C and lightly grease a 22 x 30cm casserole dish.
Prepare the beef picadillo according to the recipe.
While the meat cooks, boil the potatoes in salted water. Once fork tender, drain and place in a bowl with the butter and milk and mash until smooth.
To assemble the dish, place a layer of potatoes on the base of the casserole dish (slightly less than half). Top with all of the meat mixture then sprinkle over just less than ½ the cheese. Top with the remaining potatoes and all the remaining cheese.
Transfer to the centre of your pre-heated oven and bake for 15-20 minutes or until the cheese is melted and bubbling, and just beginning to brown.
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