Argentine Beef & Mashed Potato Pie (Pastel de Papa)
Mise en Place / Ingredients[17]
- 2.5 lbs Yukon Gold potatoes, peeled
- 1.5 lbs Lean ground beef (85/15)
- 4 tbsp Unsalted butter
- 0.5 cup Warm whole milk
- 0.5 cup Grated Parmesan cheese
- 1 tbsp Granulated sugar for brulee crust
- 0.5 cup Pitted green olives, chopped
- 0.25 cup Golden raisins
- 2 large Large white onions, finely diced
- 1 medium Medium red bell pepper, finely diced
- 3 cloves Garlic cloves, minced
- 1 tbsp Sweet paprika (pimentón dulce)
- 3 large Large hard-boiled eggs, chopped
- 0.25 tsp Freshly grated nutmeg
- 2 tbsp Extra-virgin olive oil
- 8 cups Water, for boiling potatoes
- 2 tsp Kosher salt
🛒 US Supermarket Brand Guide
High starch-to-wax balance ensures rich mash without excess moisture. • 📍 Produce section.
Cooking Sequence & Checkpoints
Boil peeled potatoes in 8 cups salted water until fork-tender, then drain well. Mash hot with unsalted butter, warm milk, freshly grated nutmeg, and 1 tsp kosher salt.
✓ Checkpoint: Velvety, thick mashed potatoes.
Heat 2 tbsp olive oil in a skillet and sauté the diced white onions, red bell pepper, and minced garlic until soft. Add ground beef and cook to at least 160°F (71°C), then stir in sweet paprika, remaining 1 tsp salt, chopped green olives, golden raisins, and chopped hard-boiled eggs.
✓ Checkpoint: Aromatic, juicy beef filling.
Spread a thin layer of mash in the baking dish, add the savory beef filling, cover with the remaining mash, and score ridges with a fork.
✓ Checkpoint: Ridged potato topping.
Dust top with grated Parmesan and granulated sugar. Bake at 425°F (220°C) for 10 minutes until peaks turn deep golden bronze.
✓ Checkpoint: Crackling caramelized crust.
🔬 Why It Works:
The Argentine Sugar Crust: A pinch of sugar sprinkled over the fork-grooved potato mash caramelizes under broiler heat, creating an incredible sweet-savory crust.
⚠️ Troubleshooting:
Slices collapse when served: Rest 10 minutes out of the oven to allow the mash and juices to set.