Dry roast the cumin and coriander in a pan; when they begin to sound, add a little olive oil to brown the bacon, onion and chopped bell pepper. Then add the garlic, olives, raisins and meat. Cook for 5 minutes.

Mix well, add the rosemary, chili, salt and cover to finish cooking for 8 minutes. Turn off the heat and place the stuffing in a baking dish.

Make a puree with the hot boiled potatoes, butter and milk, season with salt and pepper. Cover the meat with the puree, make the classic lattice with a fork and bake in a moderate oven to gratinate (approx. 25 minutes).