Pastel de Papas
Pastel de Papas is a traditional Chilean casserole layered with potatoes and savory beef.Creamy mashed potatoes form a golden topping over flavorful seasoned pino.Ground beef and onions create the rich heart of the filling.Hard-boiled eggs and olives add classic Chilean flavor.The casserole is baked until hot, bubbling, and beautifully golden.Serve it as a comforting family dinner with a fresh salad or Pebre.
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.