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Pastel de Papas
A hearty and comforting Argentine meat pie topped with creamy mashed potatoes, reminiscent of a Shepherd's Pie. This dish is a beloved family classic, often enhanced with traditional Argentine additions like olives and hard-boiled eggs.
ð§ ææ
- 500 g Ground beef(80/20 lean to fat ratio is ideal for flavor.)
- 1 kg Potatoes(Russet or Yukon Gold potatoes work best for mashing.)
- 2 medium Onions(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 2 tablespoons Tomato paste
- 120 ml Beef broth(Low sodium preferred.)
- 60 ml Red wine(Optional, but adds depth of flavor.)
- 1 teaspoon Ground cumin
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Dried oregano
- to taste Salt
- to taste Black pepper
- 60 g Butter(For the mashed potatoes.)
- 120 ml Milk or cream(Warm, for the mashed potatoes.)
- 4 Hard-boiled eggs(Peeled and sliced or quartered.)
- 50 g Green olives(Pitted and roughly chopped.)
- 2 tablespoons Olive oil(For sautéing.)
ðšâð³ äœãæ¹
- 1
Prepare the mashed potatoes: Peel the potatoes and cut them into uniform 2-inch chunks. Place them in a large pot, cover with cold water by at least an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain thoroughly and return potatoes to the hot, dry pot for 1-2 minutes to evaporate any excess moisture.
â±ïž 25 minutes - 2
While potatoes are cooking, prepare the meat filling: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain off excess fat.
â±ïž 7 minutes - 3
Add the chopped onions and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Stir in the tomato paste, cumin, paprika, and oregano, and cook for 1 minute more until fragrant.
â±ïž 8 minutes - 4
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 1-2 minutes. Stir in the beef broth, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
â±ïž 13 minutes - 5
Finish the mashed potatoes: Mash the drained potatoes with butter and warm milk/cream until smooth and creamy. Season generously with salt and pepper to taste. Set aside.
â±ïž 5 minutes - 6
Assemble the pastel de papas: Preheat your oven to 190°C (375°F). Spread the meat mixture evenly into the bottom of a 9x13 inch baking dish or a similar sized oven-safe dish. Scatter the sliced hard-boiled eggs and chopped olives over the meat layer.
â±ïž 5 minutes - 7
Carefully spread the mashed potato topping evenly over the meat and egg/olive layer, ensuring it reaches the edges to seal the filling. You can create decorative patterns with a fork if desired.
â±ïž 2 minutes - 8
Bake in the preheated oven for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is lightly golden brown. If you desire a deeper golden crust, you can briefly place it under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
â±ïž 30 minutes - 9
Let the pastel de papas rest for 5-10 minutes before serving to allow it to set slightly.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe olives and hard-boiled eggs are classic Argentine additions that provide a unique savory and textural element.
- âThis dish is the ultimate family comfort food, perfect for a cozy dinner.
- âFor an extra golden and slightly crisp top, you can brush the mashed potatoes with a little melted butter before baking or use the broiler briefly at the end.
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- Add a layer of raisins to the meat filling for a touch of sweetness.
- Incorporate a layer of cooked corn kernels into the meat mixture or sprinkle on top of the meat before adding the potatoes.