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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.
Want to dive deeper into Argentine Cuisine? Don’t miss our post on 20 Traditional Argentine Foods to Try
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.
How to Make Pastel de Papa (Potato & Meat Pie)
Pastel de Papa is Argentina’s comforting take on a cottage pie, where savoury minced beef mingles with onions, spices, and olives beneath a creamy mashed potato crust. This homely dish captures the warmth of Argentine kitchens and is perfect for family meals. See the recipe card at the bottom for printable directions
Ingredients
For the potato topping:
- 1 kg potatoes, peeled and chopped
- 60 g butter
- 100 ml whole milk
- Salt and black pepper, to taste
For the meat filling:
- 500 g minced beef (preferably with a little fat)
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- 2 boiled eggs, chopped
- 50 g green olives, sliced
- 2 tbsp tomato purée
- Salt and pepper, to taste
For assembly:
- 1 egg, lightly beaten (for brushing)
Cooking Instructions
Step 1: Prepare the potatoes
Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and mash while hot with butter and warm milk until smooth. Season with salt and pepper. Set aside while preparing the filling.
Step 2: Sauté the aromatics
In a large pan, heat olive oil over medium heat. Add the onions, bell pepper, and garlic, cooking until softened and fragrant. Stir often to prevent burning and build a rich base of flavour.
Step 3: Cook the beef
Add the minced beef to the pan, breaking it apart with a wooden spoon. Cook until browned evenly. Season with paprika, cumin, oregano, salt, and pepper. Stir well so the spices coat the meat completely.
Step 4: Enrich the filling
Add tomato purée and stir to combine. Reduce the heat slightly and simmer for 5–7 minutes until the mixture thickens and becomes glossy. This helps the filling hold together when layered.
Step 5: Add eggs and olives
Remove the pan from the heat and stir in the chopped boiled eggs and sliced olives. These classic Argentine touches bring depth and saltiness that balance the rich meat. Allow the filling to cool slightly before assembling.
Step 6: Preheat and prepare
Preheat your oven to 190°C (170°C fan). Grease a medium baking dish (around 20 x 20 cm). Spread half the mashed potatoes evenly across the bottom to form the base layer.
Step 7: Layer the filling
Spoon the meat mixture over the potato base, pressing gently to even it out. Ensure it reaches the corners of the dish so every bite is balanced.
Step 8: Add the top layer
Spread the remaining mashed potatoes evenly over the filling. Use a fork to create a decorative pattern on the surface, which helps the top crisp up in the oven.
Step 9: Brush and bake
Brush the top with beaten egg to give a golden finish. Bake in the preheated oven for 25–30 minutes, or until the surface is lightly browned and the edges are bubbling.
Step 10: Serve and enjoy
Let the pastel rest for 10 minutes before serving. This allows the layers to settle and makes slicing cleaner. Serve with a simple green salad or pickled onions for contrast.
Variations and Substitutions
- Protein: Replace beef with minced lamb or chicken for a different depth of flavour.
- Vegetarian: Substitute meat with lentils, sautéed mushrooms, and a dash of soy sauce.
- Topping: Add grated cheese to the mashed potatoes for a richer crust.
- Olives: If unavailable, use capers or chopped gherkins for a similar salty touch.
Cooking Tips for Perfect Pastel de Papa
- Use a potato variety that mashes smoothly, such as Maris Piper or King Edward.
- Avoid overmixing the mash to keep it fluffy, not gluey.
- Cool the filling slightly before layering to prevent the potatoes from sinking.
- For added crispness, finish under a hot grill for the last 3 minutes.
- The pie tastes even better reheated the next day as flavours develop overnight.
Argentine Pastel de Papa (Potato & Meat Pie)
Equipment
- Saucepan (for boiling potatoes)
- Skillet or frying pan
- Mixing bowls
- Ovenproof baking dish
- Wooden spoon and spatula
- Fork (for ridging the top)
Ingredients
For the potato topping:
- 1 kg potatoes peeled and chopped
- 60 g butter
- 100 ml whole milk
- Salt and black pepper to taste
For the meat filling:
- 500 g minced beef preferably with a little fat
- 1 large onion finely chopped
- 1 red bell pepper finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp ground paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- 2 boiled eggs chopped
- 50 g green olives sliced
- 2 tbsp tomato purée
- Salt and pepper to taste
For assembly:
- 1 egg lightly beaten (for brushing)
Instructions
- Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and mash while hot with butter and warm milk until smooth. Season with salt and pepper. Set aside while preparing the filling.
- In a large pan, heat olive oil over medium heat. Add the onions, bell pepper, and garlic, cooking until softened and fragrant. Stir often to prevent burning and build a rich base of flavour.
- Add the minced beef to the pan, breaking it apart with a wooden spoon. Cook until browned evenly. Season with paprika, cumin, oregano, salt, and pepper. Stir well so the spices coat the meat completely.
- Add tomato purée and stir to combine. Reduce the heat slightly and simmer for 5–7 minutes until the mixture thickens and becomes glossy. This helps the filling hold together when layered.
- Remove the pan from the heat and stir in the chopped boiled eggs and sliced olives. These classic Argentine touches bring depth and saltiness that balance the rich meat. Allow the filling to cool slightly before assembling.
- Preheat your oven to 190°C (170°C fan). Grease a medium baking dish (around 20 x 20 cm). Spread half the mashed potatoes evenly across the bottom to form the base layer.
- Spoon the meat mixture over the potato base, pressing gently to even it out. Ensure it reaches the corners of the dish so every bite is balanced.
- Spread the remaining mashed potatoes evenly over the filling. Use a fork to create a decorative pattern on the surface, which helps the top crisp up in the oven.
- Brush the top with beaten egg to give a golden finish. Bake in the preheated oven for 25–30 minutes, or until the surface is lightly browned and the edges are bubbling.
- Let the pastel rest for 10 minutes before serving. This allows the layers to settle and makes slicing cleaner. Serve with a simple green salad or pickled onions for contrast.
