Pastel

1: In a large pot, place all diced potatoes and fill with water. Boil until fork tender.

2: Drain, leaving some water in the potato and saving some of the water in a bowl. Mash the potato with a manual potato masher then add seasoning and mix until smooth. If potato is too thick, add more of the saved water.

3: Start by heating up a pan at medium high heat. Add oil, then the onion and sauté until brown.

4: Add meat and break apart to cook down. Add wine and lemon. Reduce heat to medium low and add meat seasoning. Let it simmer for a few minutes.

5: When meat is cooked, transfer to a food processor. Try to leave out as much liquid as possible. Pulse it a few times until meat is fine. Set aside.

6: In an oven-safe 9x13 dish, place half of the potato mixture in an even layer. Place meat on top of the potato. Finish off with the remaining potato on top.

7: Using a fork, make a cross-hatch design (optional).

8: For a golden top: brush egg wash on top of the pastel before placing in the oven.

9: Bake at 350°F for 1.5 hours or until top is golden and edges are crispy.