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Chilean Potato Pie (Pastel de Papas)

Chilean Potato Pie (Pastel de Papas)

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Cucina di papa

This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
  4. Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
  5. Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.
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Reviews

Tawnya
19
2/16/2010

I've never made anything from this website that has never been reviewed, but this sounded so good, I took a chance. I was not disappointed, and I will make this again. I did make a couple of minor changes, mostly out of necessity. For instance, I live nowhere near a metropolitan place where the suggested cheese is available, so I shredded in pepper jack cheese, instead. I also thought it would be nice sprinkled on top, so I shredded a liberal amount there. (It made a wonderful, golden crust! I did cut down on the baking time by about 10 minutes, though...so as not to burn the cheese.) I was out of cayenne pepper, so I threw in some red pepper flakes instead.

kcm
12
5/19/2010

I gave it 4 start only because the amount of mashed potatoes is half what it should be. In a sheperd's pie you only need potatoes for the top, but in a pastel de papas you need it for top and bottom, and this was barely enough for a top. A WORD OF WARNING: if you're cooking less than 8 servings, check the amounts you're given! From the 2 tbsp of cheese in the 8-serving recipe, I ended up with 5 CUPS!! for a 4-serving recipe! In Uruguay, neighbour to Argentina and Chile, our pastel de papa doesn't take cheese, but I enjoyd the taste of cheese in this. We skip the eggs too and the result is a more solid mash potatoes, but just as good.

jbf
9
11/9/2010

I lived in Chile for 2 years and our language teacher served us this dish. It is now a family favorite. I do not add any of the tomato products but everything else is the same. A delicious comfort food that is easy to make!