Argentinian shepherd's pie with seasoned ground beef and creamy mashed potatoes — family Sunday classic.
Pastel de Papa is Argentina's beloved version of shepherd's pie — flavorful seasoned ground beef (with raisins, olives, and hard-boiled eggs), topped with fluffy mashed potatoes and baked until golden. It's a Sunday lunch staple in Argentine homes, comforting and filling. The sweet-savory beef filling distinguishes it from European versions.
Serves 6
Cover potatoes with cold water. Add salt. Boil until tender, 15-18 minutes. Drain well.
Mash potatoes with milk, butter, and nutmeg until smooth and fluffy. Set aside.
Brown ground beef in large skillet, breaking up clumps. Drain excess fat.
Add onions and bell pepper. Cook 8 minutes until soft. Add garlic, cook 1 minute.
Stir in tomato paste, paprika, cumin, oregano, red pepper flakes. Cook 2 minutes.
Add raisins, olives, beef stock, salt, and pepper. Simmer 10 minutes until thick. Stir in chopped eggs. Adjust salt.
Transfer beef mixture to baking dish. Spread mashed potatoes on top, smoothing and creating decorative ridges with fork.
Beat egg yolk with 1 tsp water. Brush over potatoes. Sprinkle with Parmesan.
Bake at 200°C for 30-35 minutes until potato top is deeply golden brown and beef is bubbling.
Rest 10 minutes before serving. Serve with simple green salad.
Don't skip raisins and olives — they define Argentine flavor.
Brushing with egg yolk creates beautiful golden crust.
Use ground turkey or lentils for lighter version.
Add a layer of sliced hard-boiled eggs between meat and potatoes.
Refrigerate up to 4 days. Freezes 3 months. Reheat covered.
Pastel de Papa was brought to Argentina by Italian and Spanish immigrants and adapted with local touches like raisins and olives.
Yes — assemble and refrigerate up to 24 hours. Bake when ready, adding 10 extra minutes.
Per serving (480g / 16.9 oz) · 6 servings total
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