How to make Pastel de Papas

Why cooks start here

Pastel de papas is the cottage pie of Argentina: spiced ground beef under a roof of mashed potato, baked until the peaks brown. It is winter supper and leftover roast in a new life.

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.