Pastel de Papas, or Chilean Potato Pie, is a comforting homemade casserole that combines creamy mashed potatoes with a richly seasoned beef and onion filling. Baked until beautifully golden on top, this hearty dish brings together simple ingredients to create a satisfying family meal.
Pastel de Papas:
The savory filling, known as pino, is an important part of Chilean cooking. Ground beef is gently cooked with onions, garlic, cumin, paprika, and other seasonings, then layered beneath buttery mashed potatoes. Hard-boiled eggs and black olives add traditional flavor and delicious contrasting textures.Pastel de Papas is ideal for cozy family dinners, weekend meals, gatherings, and occasions when you want something filling and comforting. It can be assembled ahead of time and baked just before serving, making it especially convenient for busy cooks.
History:
Pastel de Papas belongs to a broader family of meat-and-potato pies found in many parts of the world. Chile developed its own distinctive version by combining European culinary influences with local ingredients and traditional Chilean seasonings.
The dish shares similarities with other potato-topped casseroles, but the Chilean preparation is closely connected to pino, the beef-and-onion filling also used in Empanadas de Pino.
Over generations, Pastel de Papas became a popular home-style dish in Chile. Families often adapt the recipe according to personal preferences, adding ingredients such as raisins, olives, eggs, or different herbs and spices.
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Pastel de Papas
Ingredients
For the Potato Topping
- 2½ lb (1.1 kg) potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg yolk, optional
For the Beef Filling
- 1½ lb (700 g) ground beef
- 2 tablespoons olive oil
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ cup beef broth
- 1 tablespoon all-purpose flour
For the Top
- 1 egg yolk
- 1 tablespoon milk
Instructions
Prepare the Potatoes
- Place the peeled and quartered potatoes in a large pot.Cover with cold water and add a generous pinch of salt.Bring to a boil and cook for approximately 15–20 minutes, or until the potatoes are completely tender.
Mash the Potatoes
- Drain the potatoes thoroughly.Return them to the warm pot and allow excess moisture to evaporate for a minute or two.Add the butter and mash until smooth.Gradually add the warm milk.Season with salt and black pepper.The mashed potatoes should be creamy but firm enough to spread over the filling.
Prepare the Onions
- Heat olive oil in a large skillet over medium heat.Add the diced onions.Cook for approximately 8–10 minutes, stirring occasionally, until softened and lightly golden.
Add Garlic and Beef
- Add the minced garlic and cook for about 30 seconds.Add the ground beef.Cook for approximately 7–9 minutes, breaking it apart with a wooden spoon until browned.
Thicken the Filling
- Sprinkle the flour over the beef mixture.Stir well and cook for another 2–3 minutes.The filling should be moist and flavorful but not watery.
Assemble the Casserole
- Preheat the oven to 400°F (200°C).Lightly grease a large baking dish or individual oven-safe dishes.Spread the beef mixture evenly across the bottom.Arrange the hard-boiled egg pieces and black olives over the beef.
Create a Golden Top
- Whisk together the egg yolk and milk.Brush lightly over the mashed potatoes.For an attractive finish, use a fork to create gentle ridges across the surface.
Brown the Top
- If desired, switch to the broiler for the final 2–3 minutes to create a deeper golden crust.Watch carefully to prevent burning.
Rest
- Remove the casserole from the oven.Allow it to rest for approximately 10 minutes before serving.This helps the layers settle and makes serving easier.
Serve
- Spoon generous portions onto plates.Serve with a fresh green salad, tomato salad, or Chilean Pebre.
Notes
- Potatoes: Starchy potatoes produce the creamiest mashed topping.
- Pino: The beef filling should be moist but never soupy.
- Onions: Cooking the onions slowly develops better sweetness and flavor.
- Egg: Hard-boiled egg is a traditional addition.
- Olives: Black olives provide a salty contrast to the rich beef.
- Raisins: Raisins are optional and provide a subtle sweet note.
- Topping: Don't make the mashed potatoes too thin.
- Resting: Allow the casserole to rest before serving for cleaner portions.