Brazilian Dutch Oven Shepherd's Pie ~ Escondidinho de Carne

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1. 1Step 1: Peel the potatoes and keep them in cold water until all are peeled and cut. Cut them into small 1 inch size pieces so they cook faster.
2. 2Step 2: Put potatoes into a large pot of water (with a strainer insert if you have it). Add 2 tablespoon of Salt to the water. Cover with a lid and bring to a boil (about 8-10 minutes). Boil for 5 minutes or until the potatoes are fork tender.
3. 3Step 3: While the potatoes are cooking, dice the onion, mince the garlic, chop the cilantro, and measure the seasonings.
4. 4Step 4: When the potatoes are soft and slide off the fork or break apart easily, drain the potatoes and add back to the pot for smashing. Add the butter and 1 cup of milk and smash with a potato masher. Add garlic, ground black pepper, and parmesan and stir to combine. Taste for seasoning and add a teaspoon of salt or more if needed. Set aside while making the beef.
5. 5Step 5: Make the ground beef filling by first preheating your dutch oven (or skillet) on high heat. Add 1 teaspoon Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, diced onion, chili powder, cumin, salt, and black pepper. Cook to brown the meat and soften the onions, about 5-8 minutes.
6. 6Step 6: Preheat the oven to 400 F degrees. Then mix in the cream cheese and cilantro.
7. 7Step 7: Spread the beef filling out evenly in the pot or pan. Scoop the potatoes onto the filling all over and then gently spread to evenly cover. Add a layer of the sliced mozzarella. Bake in the oven for 10-15 minutes until the cheese is golden brown and melty.