Chef's Quick Tip: Cowboy Shepard’s Pie

This week, Chef Jackie Mendive of Jackie’s Empanadas on the Go shows Tina Redwine how to make Cowboy Shepard’s Pie.
Cowboy Shepard’s Pie
1 Tbsp. extra-virgin olive oil,
1 lb. ground beef (20% fat)
2 medium onions, chopped
1 small red bell peppers, seeded, chopped
Kosher salt,
freshly ground pepper
1 Tsp. ground cumin
1 Tsp. sweet paprika
1/2 Tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 cup low-sodium beef stock or broth
1/2 cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise- optional
2 hard boiled eggs chopped -optional
3 large potatoes
1/2 cup butter
salt
pepper
Method: 
Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Remove beef and set aside.
Reduce heat to medium and cook onion and bell peppers until tender but not browned; Add salt, pepper, cumin, paprika, oregano, and cayenne and cook, about 1 minute. Add beef stock and reserved beef, bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. place ground beef in a 9x13 baking dish
Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes). Put in colander and save 1/2 cup of the water. Press potato with fork, add 1/2 cup butter and water as needed, season with salt and pepper. Once mashed beat with a spoon. Place mashed potato layer over the ground beef.
Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Shepherds Pie can also be frozen for later use. If frozen, cover with aluminum foil and bake for 90 minutes at 350F on bottom rack. Remove foil and bake another 30 min until light golden brown.