Argentinian
Pastel de papas
A comforting Argentinian casserole with juicy beef picadillo, hard-boiled egg and olives tucked under a golden layer of creamy mashed potatoes. It is served bubbling from the oven, with the savory-sweet seasoning typical of home kitchens in Argentina.
Watch it mademiel house · 4:20
Ingredients
- Potatoes, peeled and cut into chunks600g
- Ground beef300g
- Yellow onion, finely chopped1 medium
- Red bell pepper, finely chopped1/2
- Garlic, minced1 clove
- Green olives, sliced6
- Hard-boiled egg, chopped1
- Raisins1 tbsp
- Milk, warm1/4 cup
- Butter2 tbsp
- Neutral oil1 tbsp
- Sweet paprika1 tsp
- Ground cumin1/2 tsp
- Crushed red pepper or ají molido1/4 tsp
- Ground nutmeg1 pinch
- Saltto taste
- Black pepperto taste
- Sugar1 tsp
Method
- Place the potatoes in a pot of salted cold water, bring to a boil, and cook until very tender, about 18 to 20 minutes.
- Drain the potatoes well, mash them while hot, then mix in the warm milk, butter, nutmeg, salt, and pepper until smooth and creamy.
- Heat the oil in a skillet over medium heat and cook the onion and red bell pepper with a pinch of salt until soft and lightly sweet, about 8 minutes.
- Add the garlic and cook for 30 seconds, then stir in the ground beef, breaking it up with a spoon, until it loses its raw color.
- Season the beef with paprika, cumin, ají molido, black pepper, and salt, then cook for 5 minutes more so the picadillo stays moist but flavorful.
- Remove the skillet from the heat and fold in the olives, hard-boiled egg, and raisins.
- Heat the oven to 200°C.
- Spread the beef filling evenly in a small baking dish.
- Cover the filling with the mashed potatoes, smoothing the surface and making shallow ridges with a fork.
- Sprinkle the top lightly with sugar, then bake for 18 to 22 minutes, until the edges bubble and the potato topping is lightly golden.
- Let the pastel de papas rest for 5 minutes before serving so the layers hold together.
Common questions
Can I substitute the ground beef in pastel de papas with another meat or a vegetarian filling?
Yes. Ground turkey, chicken, or lamb all work, though beef is most traditional. For vegetarian, use lentils, chopped mushrooms, or soy crumbles seasoned with the same paprika, cumin, and ají molido for a similar savory profile.
How long does pastel de papas take from start to finish?
Plan for about 45 to 60 minutes total. The potatoes take 18 to 20 minutes to boil, the filling about 15 to 20 minutes, and baking usually 20 to 25 minutes until hot and lightly browned.
What are the most common mistakes when making pastel de papas?
The biggest mistakes are watery mashed potatoes, underseasoned filling, and overcooking the beef so it turns dry. Drain the potatoes very well, keep the picadillo moist, and don’t skip the final oven bake until the top is golden.
How should I store and reheat leftover pastel de papas?
Cool it quickly, cover, and refrigerate for up to 3 to 4 days. Reheat covered in a 180°C oven until hot throughout, or microwave individual portions. It also freezes well for up to 2 months.
What should I serve with pastel de papas?
It’s rich enough to be a main dish, so serve it with a simple green salad, tomato salad, or sautéed vegetables. A crisp salad with vinegar dressing balances the creamy potato topping and savory filling nicely.