Pastel de Papa (Argentine Beef and Mashed Potato Pie)
Local name: Pastel de papa
In short: Seasoned ground beef with olives, egg and raisins under a thick layer of buttery mashed potato, baked until golden on top. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Pastel de papa is a weeknight favorite across Argentina, a cousin of shepherd's pie. A savory filling of ground beef, onion, cumin and paprika is studded with olives, hard-boiled egg and often raisins, then covered with creamy mashed potatoes and baked until the top browns. It reheats well and children love it. The sweet and salty mix of raisins and olives is traditional, but leave the raisins out if you prefer.
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes until very tender. Drain well, return to the hot pot for a minute to dry, then mash with the butter, warm milk, salt and nutmeg until smooth. Keep it thick.
- Heat the oil in a large skillet over medium heat. Cook the onion for 8 minutes until soft and golden.
- Add the beef, breaking it up, and cook for 6 to 8 minutes until browned and cooked through (71°C/160°F). Stir in the tomato paste, paprika, cumin, salt and pepper for 1 minute.
- Pour in the stock and simmer for 5 minutes until the filling is moist but not runny. Remove from the heat and stir in the olives and raisins.
- Heat the oven to 200°C (400°F). Spread the beef filling in a 23 x 33 cm (9 x 13 in) baking dish and lay the sliced eggs on top.
- Spoon the mashed potato over the filling and spread it to the edges. Rake the surface with a fork and dot with the butter.
- Bake for 25 minutes, until bubbling at the edges and golden on top. For a deeper color, broil for the last 3 minutes. Rest for 10 minutes before cutting.
Tips
- Dry the potatoes well after boiling and mash them while hot. Wet mash slumps and does not brown properly on top of the pie.
- Sprinkle grated cheese over the mash before baking for a crisp, cheesy crust. Sliced roasted red peppers can go in the filling too.
Questions and answers
Can I make pastel de papa ahead of time?
Yes. Assemble it up to 1 day ahead, cover and refrigerate. Bake it straight from the fridge and add 10 minutes to the cooking time.
Can I freeze pastel de papa?
Yes, baked or unbaked, for up to 3 months. Thaw overnight in the fridge and bake until hot throughout and golden on top.
How is pastel de papa different from shepherd's pie?
The Argentine version uses beef, not lamb, and seasons it with cumin and paprika. Olives, egg and raisins in the filling are typical, and peas are rare.
How long does it take to make Pastel de Papa (Argentine Beef and Mashed Potato Pie)?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Pastel de Papa (Argentine Beef and Mashed Potato Pie)?
About 520 kcal per serving, with 26 g of protein, 45 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 45 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
