Chop the onion and the garlic.
Heat-up the oil in a fry-pan and cook in it the onion and the garlic for 5 min.
Add the paprika (cut in small blocks), mix it and add the meat.
Increase the fire and fire until the meat becomes golden-brown.
Add the laurel, the pepper and the salt.
Fry around 5 min more, moving occasionally.
Remove it from the fire and add the olives and the boiled egg, mix all this together and reserve.
Peel the potatoes, cut them in blocks and cook them with medium fire in water with salt for around 20 min. or until they're soft.
Strain off them and place them in a bowl and add to it the butter, salt and pepper.
Mash this with a potato masher, then add the milk slowly until getting a creamy texture.
Place the meat in a bowl forming a thick layer and extend the purée over it.
Mix the egg white with salt and paint with this the surface of the purée.
Place this in a pre-heated oven at 180 degrees celcius for around 30 min. or until it's golden-brown.