Argentinian Pastel de Papa (Beef and Potato Pie)

About This Recipe

Pastel de papa is Argentina's take on a layered meat and potato pie, similar in structure to shepherd's pie but distinctly seasoned with cumin, green olives and often a layer of sliced hard-boiled egg tucked into the beef filling, reflecting the same Spanish-influenced flavors found in empanadas and other Argentinian beef dishes. Ground beef is cooked down with onion, tomato and raisins in some versions, giving the filling a sweet-savory balance typical of Argentine picadillo-style fillings. The potato topping is mashed smooth with butter and milk, then spread over the beef filling and often finished under the broiler until the peaks turn golden and slightly crisp, similar to a French gratin. Some households pipe the mashed potato decoratively before broiling, though a simple spread with a fork-textured surface browns just as well and is far less fuss for a weeknight dinner. Served hot from the baking dish, pastel de papa is classic Argentine home cooking -- comforting, economical, and built to stretch a modest amount of ground beef into a filling family dinner using potatoes and pantry staples.

Ingredients

Serves 6

• 900 grusset potatoes(peeled and quartered)
• 4 tbspbutter
• 0.5 cupmilk(warm)
• 600 gground beef
• 1onion(finely diced)
• 2 clovesgarlic(minced)
• 2 tbspolive oil
• 2tomatoes(diced)
• 1 tspground cumin
• 0.5 cupgreen olives(chopped)
• 0.25 cupraisins(optional)
• 2hard-boiled eggs(sliced)
• 2 tspfine sea salt(divided)
• 0.5 tspblack pepper

Instructions

1. 1

   Boil the potatoes

   Boil potatoes in salted water until fork-tender, about 20 minutes. Drain and mash with butter, warm milk and 1 teaspoon salt until smooth.

2. 2

   Cook the beef filling

   Heat olive oil in a skillet over medium heat. Cook onion until soft, add garlic and cook 1 minute, then add ground beef and brown, breaking it up, about 8 minutes.

3. 3

   Season the filling

   Stir in tomatoes, cumin, remaining salt and pepper. Simmer 8 to 10 minutes until the tomatoes break down and the mixture thickens.

   Cook the filling until most of the liquid has evaporated -- a wet filling will make the potato layer slide around instead of setting into distinct layers.

4. 4

   Add olives and raisins

   Stir in chopped olives and raisins if using. Remove from heat.

5. 5

   Assemble the pie

   Spread the beef filling in a greased baking dish, arrange sliced hard-boiled eggs over the top, then spread the mashed potato evenly over everything, sealing to the edges of the dish.

6. 6

   Bake and broil

   Bake at 400°F (200°C) for 20 minutes, then switch to broil for 3 to 5 minutes until the potato top turns golden brown in spots.

7. 7

   Rest and serve

   Let rest 5 minutes before serving hot, straight from the baking dish.

Variations

• •

  Sweet potato version: use half sweet potato, half russet for the mash for a slightly sweeter, more colorful topping.

• •

  Vegetarian version: replace the beef with a mix of lentils and mushrooms, keeping the same cumin and olive seasoning.

• •

  Cheese-topped: sprinkle shredded cheese over the mashed potato before broiling for an extra golden, cheesy crust.

Storage

Refrigerate up to 4 days in an airtight container. Reheat individual portions in a 350°F oven or microwave until warmed through; the dish also freezes well, well wrapped, for up to 2 months.

Frequently Asked Questions