Peel and mince <quantity>1</quantity> garlic clove

Chop <quantity>1<unit>bunch</unit></quantity> of scallion

Trim, peel and small dice <quantity>1</quantity> carrot

Remove the core and small dice <quantity>1</quantity> red bell pepper

Trim, peel and finely chop <quantity>1</quantity> onion

Peel and chop <quantity>3</quantity> hard boiled eggs

Cut <quantity>1.5<unit>Kg</unit></quantity> of ribeye into fine slices

Slice the meat into small cubes

Preheat a large pot over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil and the minced garlic

Add the chopped onion, salt and black pepper to taste

Add the carrot, bell pepper and half of the scallion

Add <quantity>½<unit>tsp</unit></quantity> of dried oregano and <quantity>½<unit>tsp</unit></quantity> of sweet paprika

Add the meat and stir to combine

Once the meat is cooked, remove from the heat and transfer to a tray to cool

Cook <quantity>6</quantity> large potatoes covered in salted water over medium heat until tender

When the meat has cooled, add <quantity>⅓<unit>cup</unit></quantity> of sliced olives and the chopped eggs

Add the rest of the scallion and stir to combine. The criolla meat filling is ready

Strain the potatoes and let them cool until you can peel them

Transfer the peeled potatoes to a bowl and add <quantity>1</quantity> grated garlic clove

Add grated nutmeg and black pepper to taste

Add salt to taste and <quantity>1<unit>tbsp</unit></quantity> of butter

Add <quantity>½<unit>cup</unit></quantity> of hot milk and mash the potatoes until creamy and smooth. The mashed potatoes are ready

Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Add a layer of the Mashed Potatoes to a casserole and add the Creole Meat Filling to taste

Grate mozzarella cheese to taste over the meat

Top with another layer of mashed potatoes

Bake until browned and garnish with chopped parsley. The shepherd's pie is ready

Enjoy!