📝 About This Recipe
A beloved cornerstone of Argentine home cooking, Pastel de Papa is the South American soulmate to the Shepherd’s Pie. This dish features a savory, wine-infused ground beef filling layered with sweet raisins, briny olives, and hard-boiled eggs, all tucked under a silky blanket of buttery mashed potatoes. Baked until the top develops a golden, crusty finish, it offers a perfect balance of salty, sweet, and umami flavors that define the Rio de la Plata culinary tradition.
🥗 Ingredients
The Beef Filling (Pino)
- 2 lbs Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 2 large Yellow Onions (finely diced)
- 1 medium Red Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Green Olives (pitted and sliced)
- 1/4 cup Raisins (optional, for authentic sweet-savory balance)
- 3 pieces Hard-boiled Eggs (chopped)
- 1/2 cup Beef Broth
- 1 tablespoon Paprika (Pimentón) (sweet or smoked)
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
The Potato Topping
- 3 lbs Russet or Yukon Gold Potatoes (peeled and cubed)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Whole Milk (warm)
- 1/2 cup Parmesan Cheese (freshly grated for the crust)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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2
While potatoes boil, heat a large skillet over medium-high heat with a splash of oil. Add the diced onions and bell peppers, sautéing until translucent and soft (about 8 minutes).
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3
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned. Drain excess fat if necessary.
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4
Stir in the minced garlic, paprika, cumin, oregano, salt, and pepper. Cook for 2 minutes until spices are fragrant.
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5
Pour in the beef broth and add the raisins. Simmer on low heat for 10 minutes until the liquid has mostly reduced, leaving a moist but not runny filling.
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6
Remove the beef from heat and fold in the sliced olives and chopped hard-boiled eggs. Set aside.
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7
Drain the cooked potatoes and return them to the pot. Mash thoroughly while adding the butter, warm milk, and nutmeg until smooth and creamy.
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8
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
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9
Spread the beef mixture evenly across the bottom of the baking dish, pressing down slightly with a spatula.
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10
Carefully spread the mashed potatoes over the beef layer. Use a fork to create a crosshatch pattern or 'peaks' on the surface; these will become crispy and brown in the oven.
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11
Sprinkle the grated Parmesan cheese evenly over the top of the potatoes.
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12
Bake for 20-25 minutes, or until the top is beautifully golden brown and the edges are bubbling.
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13
For an extra crispy top, turn on the broiler for the last 2-3 minutes of cooking, watching closely to prevent burning.
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14
Remove from the oven and let it rest for 10 minutes before slicing. This allows the layers to set so you get a clean slice.
💡 Chef's Tips
Don't overwork the potatoes or they will become gummy; use a ricer for the smoothest texture. The secret to an authentic 'Pino' filling is lots of onions—they provide the moisture and sweetness. Always add the hard-boiled eggs at the end and don't over-mix, as you want visible chunks of egg. If you prefer a sweeter profile (common in some regions), sprinkle a teaspoon of sugar over the potato crust before baking. Make it ahead of time! You can assemble the dish a day early and bake it when ready to serve.
🍽️ Serving Suggestions
Serve with a simple Ensalada Mixta (lettuce, tomato, and onion) dressed with olive oil and vinegar. Pair with a glass of robust Argentine Malbec to complement the savory beef and spices. A side of Chimichurri sauce can be drizzled over for a herbaceous kick. Follow the meal with a classic dessert like Flan with Dulce de Leche. Serve warm, but note that it makes excellent leftovers the next day!