Pastel de Papa
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and quartered — 1 kg (2.2 lb)
- Butter — 60 g (4 tbsp)
- Whole milk — 120 ml (1/2 cup)
- Minced (ground) beef — 500 g (1.1 lb)
- Onion, finely chopped — 1
- Red bell pepper, diced — 1
- Garlic cloves, minced — 2
- Tomato paste — 2 tbsp
- Sweet paprika — 1 tsp
- Hard-boiled eggs, sliced — 2
- Green olives, pitted — 60 g (1/2 cup)
- Raisins — 60 g (1/2 cup)
- Salt and pepper, — to taste
Method
- Boil the potatoes until tender, about 20 minutes. Drain, mash with butter and milk until smooth, and season.
- In a frying pan, cook the onion, pepper and garlic until soft. Add the beef and brown, breaking it up as it cooks.
- Stir in tomato paste, paprika, salt and pepper, and simmer 10 minutes until thickened.
- Off the heat, fold in the sliced eggs, olives and raisins.
- Spread the beef mixture in a baking dish, top evenly with mashed potato, and smooth or fork the surface for texture.
- Bake at 200°C (400°F) for 20 minutes, then grill (broil) for 3-5 minutes until golden on top.
Introduction: Argentina’s version of shepherd’s pie, pastel de papa layers a seasoned beef picadillo with a smooth mashed potato topping, reflecting the strong British and Italian culinary influences on the country’s home cooking.
Cultural Background: Argentina’s version of shepherd’s pie, pastel de papa layers a seasoned beef picadillo with a smooth mashed potato topping, reflecting the strong British and Italian culinary influences on the country’s home cooking. It is a beloved midweek family lunch, often finished under the grill for a golden crust.
Tips: Dot the potato topping with a little extra butter before baking for a richer crust. Let the pie rest 5 minutes before serving so the layers set.
Variations: Pastel de choclo: replace the mashed potato topping with a sweet-savoury corn (choclo) topping, a dish more common in northern Argentina and Chile.
Vegetarian/Vegan: Vegetarian: Replace beef with a mix of lentils and finely chopped mushrooms cooked the same way. Vegan: Use the lentil-mushroom filling, mash potatoes with olive oil and plant milk instead of butter and dairy milk, and omit egg slices.
Storage: Refrigerate covered for up to 3 days.
Reheating: Reheat individual portions in a 180°C (350°F) oven for 15 minutes, or microwave 2-3 minutes.
Nutrition: Per serving: 460 kcal, 24 g protein, 22 g fat, 42 g carbohydrate, 4 g fibre.
FAQs:
Q: Can I make this ahead?
A: Yes – assemble fully, refrigerate up to a day, then bake when ready to serve.
- Potatoes, peeled and quartered — 1 kg (2.2 lb)
- Butter — 60 g (4 tbsp)
- Whole milk — 120 ml (1/2 cup)
- Minced (ground) beef — 500 g (1.1 lb)
- Onion, finely chopped — 1
- Red bell pepper, diced — 1
- Garlic cloves, minced — 2
- Tomato paste — 2 tbsp
- Sweet paprika — 1 tsp
- Hard-boiled eggs, sliced — 2
- Green olives, pitted — 60 g (1/2 cup)
- Raisins — 60 g (1/2 cup)
- Salt and pepper, — to taste
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