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Pastel de Papas

Serves 6 Entree meat

Pastel de Papas

Pastel de Papas is Argentina's comforting answer to cottage pie, a dish that transforms leftover roasts into a winter staple. With origins deeply rooted in the family supper table, this layered delight is often savored during the colder months, when the need for warming, hearty meals is greatest. It's a dish that speaks to practicality and resourcefulness, making use of what's on hand to create something both familiar and satisfying.

The taste of Pastel de Papas is a symphony of spiced ground beef mingling with the sweetness of onions and the depth of paprika and cumin. Above it all, a golden crust of buttery mashed potatoes, enriched with the subtle richness of sliced hard-boiled eggs and briny olives, creates a harmonious blend of textures and flavors. Each forkful offers a taste of warmth and comfort, a true embodiment of Argentine winter cuisine.

Ingredients

  • 700 g (1.5 lb)ground beef
  • 2onions, chopped
  • 1 tspcumin
  • 1 tsppaprika
  • 2 tbsptomato paste
  • 1 kg (2.2 lb)potatoes, mashed with butter
  • 2eggs, hard-boiled, sliced — optional
  • olives — a handful — optional
  • to tastesalt

Method

  1. In a large skillet, add the chopped onions and cook over medium heat until they become translucent, about 5 minutes. Add the 700 g (1.5 lb) of ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned and no longer pink, ensuring the onions mix well with the meat.
  2. Once the beef is browned, stir in 1 teaspoon of cumin, 1 teaspoon of paprika, and 2 tablespoons of tomato paste. Add salt to taste and a splash of water to help the spices and tomato paste distribute evenly. Cook for another 2-3 minutes until the mixture is fragrant and the tomato paste has darkened slightly. Remove from heat and let it cool slightly.
  3. Preheat your oven to 200°C (400°F). In a baking dish, spread the cooked meat mixture evenly across the bottom. Arrange the sliced hard-boiled eggs over the meat, ensuring even coverage. Add olives to taste, distributing them evenly over the eggs.
  4. Take the mashed potatoes, prepared with butter, and spread them over the egg and olive layer. Use a spatula to smooth the potatoes, ensuring they cover the entire surface. With a fork, gently rake the top of the mashed potatoes to create small peaks and ridges, which will help them brown nicely in the oven.
  5. Place the baking dish in the preheated oven and bake at 200°C (400°F) until the top is golden brown, about 30 minutes. You will know it's ready when the peaks of the mashed potatoes are crisp and lightly browned.
  6. Remove the pastel de papas from the oven and let it rest for 10 minutes before cutting. This resting time helps the layers set, making it easier to serve neat portions.