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Pastel de Papa, Argentina’s version of shepherd’s pie, is a comforting and flavourful dish that brings together rich layers of savoury filling and creamy mashed potatoes. It’s a staple of home cooking, a meal that speaks of warmth and togetherness.
Whether served at family gatherings or enjoyed as a hearty dinner on a cold evening, Pastel de Papa offers a taste of Argentina’s culinary soul, combining simple ingredients with bold, satisfying flavours.
What Is Pastel de Papa?
Pastel de Papa is a baked casserole dish consisting of two main layers: a seasoned meat filling and a topping of mashed potatoes. Similar in concept to shepherd’s pie, this Argentinian classic is distinguished by the use of local spices and ingredients that give it a unique twist.
The bottom layer typically features ground beef cooked with onions, red peppers, and olives, often enhanced with a touch of hard-boiled egg or raisins for added complexity. This is topped with a layer of velvety mashed potatoes, sometimes sprinkled with cheese, which forms a golden crust when baked.
This dish is a favourite across Argentina, cherished for its heartiness and versatility. While traditionally a family meal, it’s equally at home in casual restaurants or as a crowd pleaser at potlucks. Its combination of savoury, sweet, and creamy elements ensures that it’s as comforting as it is satisfying.
Ingredients and Taste
The key to Pastel de Papa lies in its ingredients, which are simple but carefully prepared to bring out their best flavours. The filling starts with ground beef, onions, and red peppers, sautéed until tender and aromatic.
Green olives add a briny contrast, while raisins or a pinch of sugar provide a subtle sweetness that balances the savoury notes. Hard-boiled eggs, diced into the mixture, lend additional texture and richness. This filling is then spread into a baking dish and covered with a thick layer of mashed potatoes made with butter, milk, and just the right amount of seasoning.
The taste is a harmonious blend of rich and comforting flavours. The beef filling is robust and savoury, with occasional bursts of sweetness from the raisins or the mellow creaminess of the egg.
The mashed potatoes, smooth and buttery, create a soft contrast to the hearty filling, while the cheese topping, when used, adds a hint of sharpness and a satisfyingly crisp texture. Together, these layers form a dish that feels indulgent without being overwhelming.
A Taste of History
Pastel de Papa has its roots in the traditional shepherd’s pie brought to Argentina by European immigrants, particularly the British and Irish.
Over time, it evolved into a distinctly Argentinian dish, incorporating local flavours and ingredients that reflect the country’s culinary diversity. The addition of olives and raisins, for example, showcases the Spanish influence on Argentinian cuisine, while the use of hard-boiled eggs is to regional preferences.
In Argentina, Pastel de Papa became a symbol of comforting, homemade meals, often prepared with ingredients already on hand. Its adaptability made it a popular choice for feeding large families or gatherings, and it remains a testament to the creativity and resourcefulness of Argentine home cooks.
Pastel de Papa (Potato & Meat Pie) Recipe
Serves: 4 people
Ingredients:
For the Mashed Potato Topping:
- 1 kg (2.2 lbs) potatoes, peeled and cubed
- 100 ml (⅓ cup) milk
- 50 g (3 tbsp) butter
- Salt to taste
- 1 egg yolk (optional, for golden colour)
For the Meat Filling:
- 500 g (1.1 lbs) ground beef
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 hard-boiled eggs, chopped
- 10 green olives, sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 2 tbsp tomato paste
- 100 ml (⅓ cup) beef stock
- Salt and pepper to taste
Directions
To begin, prepare the mashed potatoes. Boil the cubed potatoes in salted water until fork tender, about 15–20 minutes. Drain well and mash until smooth. Add warm milk, butter, and a pinch of salt, stirring until creamy. For a richer topping, whisk in the egg yolk. Set aside.
Preheat your oven to 180°C (350°F). In a large skillet over medium heat, heat the olive oil and sauté the onion, bell pepper, and garlic until softened and fragrant, about 5 minutes. Stir frequently to prevent browning.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no pink remains, about 8 minutes. Season with smoked paprika, cumin, oregano, salt, and pepper for a traditional Argentine flavour profile.
Stir in the tomato paste and beef stock, allowing the mixture to simmer gently for 5 minutes until thickened. Adjust seasoning if needed. Turn off the heat and mix in the chopped hard-boiled eggs and sliced olives for added texture and flavour.
Assemble the Pastel de Papa. In a greased ovenproof dish, spread the beef mixture evenly across the bottom. Gently spoon the mashed potatoes over the top, spreading with a spatula to create an even layer. Use a fork to create decorative ridges on the surface, which will crisp beautifully during baking.
For added richness, dot the top of the mashed potatoes with small bits of butter. Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and the filling is bubbling around the edges.
For extra browning, switch the oven to broil for the last 2–3 minutes of baking, keeping a close eye to avoid burning. Once done, remove the dish from the oven and let it rest for 5 minutes before serving.
Serve the Pastel de Papa hot, garnished with fresh parsley for a vibrant touch. Pair it with a crisp green salad or crusty bread to complete the meal. For a traditional Argentine experience, enjoy with a glass of Malbec wine.
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