Main course
Pastel de Papas (Chilean Potato Pie)
Pastel de Papas is a layered dish, similar to a shepherd's pie, featuring a savory ground beef filling topped with a smooth mashed potato crust. The beef is simmered with onion, garlic, and tomatoes, then brightened with Panquehue cheese, parsley, and a hint of cayenne pepper. The mashed potatoes are enriched with butter and an egg, making them sturdy enough to hold their shape during baking. Once assembled, it bakes until the potatoes are lightly browned and the filling is bubbly and hot.
Method
7 steps · 40 min total
- 01
Boil Potatoes
Place the potatoes in a large pot and cover them with salted water. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. - 02
Sauté Aromatics and Tomatoes
While the potatoes cook, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it turns translucent, about 5 minutes. Stir in the garlic for the last minute of cooking.
Add the diced tomatoes and tomato paste to the skillet. Continue to cook, stirring, until the tomatoes soften and start to break down, which should take 3 to 5 minutes.
