1 - Place potatoes into a large pot and cover with salted water; bring to a boil.

2 - Reduce the heat to medium-low and simmer until tender, about 20 minutes.

3 - While the potatoes are cooking, heat oil in a large skillet over medium heat.

4 - Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute.

5 - Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.

6 - Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes.

7 - Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper.

8 - Turn off the heat and let sit until needed.

9 - Preheat the oven to 350 degrees F (175 degrees C).

10 - Grease a 2-quart baking dish.

11 - Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes.

12 - Transfer potatoes back to the pot, add butter and salt, and mash until smooth.

13 - Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.

14 - Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish.

15 - Layer ground beef mixture over top, then completely cover with remaining potatoes.

16 - Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.