Pastel de papas is a delicious dish that can be made from scratch or with leftovers from other meals. In Argentina it is called pastel de papas, or shepherd’s pie here in United States. Even though it is similar, I still believe that it is not the same. In general, this pie is made from the leftovers from empanadas (you can find the post here as well) and something that every Argentinean house has: potatoes. The combination of these two makes this rich meal to feed any family for less.
This recipe is for a family of 4 or 6. It can be made in a cast iron pan or glass dish that is 10 inches wide and resistant to high heat.
Ground beef 1lb
Onion 2 big (chopped)
Garlic 4 cloves (chopped)
Bell Pepper 1ea (chopped)
Olives ½ cup
Paprika 1 tbsp.
Oregano 1 tbsp.
Cumin 1 tsp.
Thyme 1 stem
Bay leaves 2
Salt & pepper
Hard boiled egg4 ea.
Cream 1 cup
Butter (room temperature) 4oz
Nutmeg ½ ea.
Salt & pepper
Peel the potatoes and boil them in water and salt until soft.
In a hot pan, caramelize the onions and garlic, add the peppers and cook until soft. Add the meat in small pieces. The meat will lose some juice, cook the mixture until the water is 60% evaporated.
Season the mixture and let it rest.
When the potatoes are almost done, heat the cream in a pot for a few minutes.
When the potatoes are ready, pass them through a press or smash them. Add the butter at room temperature and incorporate the warm cream.
Place the ground beef mixture in the glass dish or pan. Slice the hard boiled egg and place them on the top of the meat.
Place the mashed potatoes on top of the ground beef. Smooth them out so that they cover the entire surface.
Using a fork, either poke holes or draw shallow lines in the mashed potatoes. Finish with nutmeg, and bake until golden brown.
Tips: The nutmeg can be substituted for cinnamon or brown sugar. Cheese can be also be added on top of the beef and covered with mashed potatoes.