📝 About This Recipe
This beloved South American classic is the ultimate comfort food, featuring a savory, wine-infused ground beef filling topped with a cloud-like layer of buttery mashed potatoes. Often called the 'Shepherd's Pie of the South,' this version stays true to its Rio de la Plata roots with a rich blend of olives, hard-boiled eggs, and a hint of sweetness from raisins. Baked until golden and bubbling, it offers a sophisticated balance of salty, savory, and sweet flavors that define authentic home cooking.
🥗 Ingredients
The Beef Filling (Pino)
- 2 pounds Ground Beef (85% lean for best flavor)
- 2 large Yellow Onions (finely diced)
- 1 medium Red Bell Pepper (seeded and finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Green Olives (pitted and sliced)
- 3 pieces Hard-boiled Eggs (chopped)
- 1/4 cup Raisins (soaked in warm water for 10 minutes then drained)
- 1/2 cup Beef Broth
- 1 tablespoon Tomato Paste
Spices and Seasoning
- 1 tablespoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- to taste Salt and Black Pepper
The Potato Topping
- 3 pounds Yukon Gold Potatoes (peeled and cubed)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Whole Milk (warmed)
- 1 large Egg Yolk (for richness and color)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Parmesan Cheese (finely grated for the crust)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Grease a deep 9x13 inch baking dish or a large ceramic casserole dish with butter.
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2
Place the cubed potatoes in a large pot of salted cold water. Bring to a boil and simmer for 15-20 minutes until fork-tender.
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3
While potatoes cook, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
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4
Add the diced onions and bell peppers to the beef. Sauté for 6-8 minutes until the onions are translucent and slightly caramelized.
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5
Stir in the minced garlic, tomato paste, paprika, cumin, and oregano. Cook for 2 minutes until the spices are fragrant.
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6
Pour in the beef broth. Reduce heat to low and simmer for 10 minutes until the liquid has mostly evaporated, leaving a moist but not runny meat mixture.
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7
Remove the skillet from heat. Fold in the sliced olives, drained raisins, and chopped hard-boiled eggs. Season generously with salt and pepper. Spread this mixture evenly into the bottom of your prepared baking dish.
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8
Drain the cooked potatoes and return them to the warm pot. Mash thoroughly until no lumps remain.
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9
Incorporate the butter, warm milk, egg yolk, and nutmeg into the potatoes. Whip with a whisk or masher until the texture is creamy and light.
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10
Carefully spread the mashed potatoes over the beef layer. Use a spatula to smooth it out to the edges to seal in the steam.
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11
Use a fork to create a decorative cross-hatch pattern or 'peaks' on the surface of the potatoes. Sprinkle the grated Parmesan cheese evenly over the top.
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12
Bake for 20-25 minutes until the filling is bubbling and the potato topping is golden brown and crisp on the peaks.
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13
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set so you can cut clean slices.
💡 Chef's Tips
For the smoothest topping, use a potato ricer instead of a standard masher. If you dislike raisins, you can omit them, but they provide the authentic 'agridulce' (sweet and sour) profile traditional to the dish. Always warm your milk and butter before adding them to the potatoes to keep the mash fluffy rather than gummy. Ensure the meat mixture is not too watery before layering; otherwise, the bottom of the pie will be soggy. You can make the meat filling a day in advance to allow the flavors to deepen significantly.
🍽️ Serving Suggestions
Serve with a simple Ensalada Mixta (lettuce, tomato, and onion) dressed with red wine vinegar and olive oil. A glass of robust Argentinian Malbec pairs beautifully with the richness of the beef. Add a dollop of Chimichurri on the side for a bright, herbal contrast to the savory pie. Serve alongside pickled eggplants (Berenjenas en Escabeche) for an authentic South American spread.