Pastel de Papas: Argentinian Shepherd’s Pie You Need to Try
Comfort food holds a special place in every culture. In Argentina, one of the coziest, most nostalgic dishes is Pastel de Papas.
Think of it as Argentina’s answer to shepherd’s pie: a layering of seasoned ground beef, creamy mashed potatoes, hard-boiled eggs, and sometimes olives or raisins for a hint of sweetness. It’s hearty, simple, and full of bold traditional flavors.
In this ultimate guide, we’ll walk you through how to make authentic Pastel de Papa, explore its cultural roots, regional twists, and share pro tips for getting that perfect golden top.
What Is Pastel de Papa?
Pastel de Papa is a baked casserole built from:
- A bottom layer of savory ground beef prepared in picadillo style
- A thick blanket of creamy mashed potatoes
- Optional additions: hard-boiled eggs, green olives, raisins, or a cheese topping
This dish is traditionally served at family gatherings, Sunday dinners, and special occasions across Argentina.
According to a 2024 survey by INDEC, over 60% of Argentine households report cooking traditional dishes like pastel de papa or empanadas at least once a month, showing the enduring popularity of comfort food classics.
Origins of Pastel de Papa
Pastel de papa has roots in European cuisine, drawing inspiration from British shepherd’s pie and French hachis parmentier, two classic baked dishes made from minced meat and mashed potatoes.
When European immigrants arrived in Argentina during the late 19th and early 20th centuries, these comfort dishes blended naturally into local cooking traditions. Families adapted the recipes to what was abundant in Argentina, using beef instead of lamb and adding criollo seasonings like cumin, paprika, and peppers.
This evolution reflects Argentina’s broader food history, shaped by immigration. Today, about 62 percent of Argentines have some level of European ancestry, a legacy of the large migration waves between 1850 and 1950.
Ingredients for Traditional Pastel de Papa
For the Beef Layer:
- 1½ lb ground beef
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 hard-boiled eggs, chopped
- ¼ cup green olives, sliced (optional)
- ¼ cup raisins (optional)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- 1 tbsp olive oil
For the Mashed Potato Layer:
- 4–5 large potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream for richness)
- Salt to taste
- ½ cup shredded mozzarella or Parmesan (optional topping)
Step-by-Step Guide to Making Pastel de Papa
Step 1: Make the Mashed Potatoes
- Boil potatoes until tender (15–20 minutes)
- Drain and mash with butter, milk, and salt
- Set aside
Step 2: Prepare the Beef Filling
- In a large skillet, heat olive oil
- Sauté onions and bell peppers until soft
- Add garlic and ground beef; cook until browned
- Season with cumin, paprika, chili flakes, salt, and pepper
- Stir in chopped hard-boiled eggs, olives, and raisins (if using)
Pro tip: Keep the beef mixture moist but not watery for easier layering
Step 3: Assemble the Pastel de Papa
- Preheat oven to 375°F (190°C)
- In a greased baking dish:
- Spread the beef mixture evenly
- Layer mashed potatoes over the beef and smooth the top
- Sprinkle with cheese if using
Step 4: Bake
- Bake uncovered for 25–30 minutes until the cheese melts and the top is lightly golden
- For extra browning, broil the top for the last 2–3 minutes
Tips for the Best Pastel de Papa
- Flavor the beef well: Don’t hold back on the cumin and paprika — they give the dish its signature taste
- Make smooth, creamy potatoes: Mash thoroughly and use warm milk so potatoes stay soft
- Let it settle before slicing (optional): A 10–15 minute rest before cutting helps keep portions clean
Regional Variations
- Patagonian Style: Often uses lamb instead of beef and may add smoky seasoning
- Buenos Aires Style: Richer, cheesier versions with mozzarella or Parmesan topping
- Northwestern Style (Salta, Jujuy): Sometimes includes native peppers or more spice for heat
Serving Suggestions
Classic Sides
- Simple green salad with vinaigrette
- Roasted vegetables
- Crusty bread for scooping
Recommended Drinks
- Full-bodied Malbec or Cabernet Sauvignon
- A cold craft beer
FAQs
Can I Make It Ahead?
Yes. You can assemble it a day in advance and bake right before serving.
Can I Freeze Pastel de Papa?
Yes. For best results, freeze before baking. When ready, bake from frozen at 375°F and add 15–20 extra minutes.
Can I Use Chicken, Turkey, or Vegetables Instead of Beef?
Absolutely. Ground chicken or turkey works fine. For a vegetarian version, lentils or chopped mushrooms make great substitutes.
Conclusion
Pastel de papa is the embodiment of Argentine comfort food — hearty, savory, and perfect for sharing around the family table. With every creamy, meaty bite, you taste the warmth and soul of traditional Argentine cooking.
Next time you crave comfort food, give this recipe a try and enjoy a taste of Argentina in your own kitchen.
source https://sazonytumbao.com/pastel-de-papas-argentinian-shepherds-pie/
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