Pastel de Papas
Seasoned minced beef with onion, raisins and olives, baked under a golden mashed potato topping. Argentina's own shepherd's pie.
- prep
- 25 min
- cook
- 40 min
- total
- 1 h 5 min
- serves
- 6
- level
- easy
Pastel de papas is Argentina's version of a baked meat and potato pie, and the beef filling carries a distinctly local touch: raisins and olives stirred through, the same sweet-savory habit found in the country's empanadas.
Rough up the mashed potato topping with a fork before it goes in the oven. The ridges catch more color and give you a better contrast between the crisp top and the soft layers underneath.
Part of our 20 best Argentine recipes list.
method
Heat the oil in a pan over medium heat and cook the onion and bell pepper for 6 to 8 minutes, until soft.
Add the ground beef and cook, breaking it up, for 5 to 6 minutes until browned.
Stir in the crushed tomatoes, raisins, olives and cumin. Simmer for 10 minutes, until thickened. Season with salt and pepper.
Meanwhile, boil the potatoes until fully tender, about 15 to 18 minutes. Drain and mash with the milk and butter until smooth.
Preheat the oven to 200°C (390°F). Spread the meat mixture in a baking dish and top evenly with the mashed potato, smoothing it to the edges.
Brush the top with beaten egg if using, for extra color, and rough up the surface with a fork.
Bake for 20 to 25 minutes, until the top is golden, with a little color in the ridges. Rest for 5 minutes before serving.
chef's tips
- Raisins and olives together are a real, traditional touch in Argentine beef fillings, the same sweet-savory habit you will find in many empanada recipes, not an unusual addition here.
- Rough up the mashed potato surface with a fork before baking; the ridges catch more color and give a better contrast of soft and crisp.
- A beaten egg brushed over the mash gives a deeper golden color than butter alone, if you want a more dramatic finish.
- This reheats very well, and some people prefer it the next day once the flavors have settled further.