🇦🇷 Savoring Argentina: Pastel de papa – A cozy classic

When it comes to comfort food in Argentina, few dishes evoke the warmth of home quite like pastel de papa. This hearty potato and meat pie is a beloved staple found on family tables from Buenos Aires to the Andes. In this edition of Savoring Argentina, we dig into the rich layers—both culinary and cultural—of this delicious dish. 🍽️

A South American shepherd’s pie – with a twist 🥧

If you’re thinking shepherd’s pie, you’re not far off. Pastel de papa shares that same soul-warming concept: seasoned ground beef layered with fluffy mashed potatoes, then baked until golden and bubbling. But the Argentine version carries its own signature: bold spices, vibrant tomato, and plenty of personality.

Humble origins, big flavor

Like many of Argentina’s most iconic dishes, pastel de papa has humble roots. It’s a dish born from practicality — stretching affordable ingredients like ground beef and potatoes into a filling, satisfying meal. Over time, it became a comfort classic, often appearing at Sunday lunch or during the cooler months when hearty dishes take center stage.

How to make pastel de papa at home 🍽️

Whether you’re discovering it for the first time or recreating a nostalgic favorite, this recipe brings the taste of Argentina straight to your kitchen.

Ingredients: 📝

For the mashed potatoes 🥔:

• 2.5 lbs (1.2 kg) potatoes (Yukon Gold or Russet)
• 1/2 cup milk or cream
• 3 tbsp butter
• Salt and pepper, to taste
• Optional: 1 egg

For the meat filling 🥩:

• 1 lb (450 g) ground beef
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1/2 red bell pepper, finely chopped (optional)
• 2 tbsp tomato paste or 1/2 cup crushed tomatoes
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Cooking oil

For topping 🧀:

• 1 beaten egg (for brushing)
• Optional: grated cheese (Parmesan or mozzarella)

Instructions👩‍🍳

1️⃣ Make the mashed potatoes:

• Peel and chop potatoes, then boil in salted water until fork-tender (about 20 minutes).
• Drain and mash with butter and milk. Add salt and pepper to taste.
• Let cool slightly. (Optional: Stir in a raw egg for extra creaminess.)

2️⃣ Prepare the meat filling:

• In a skillet, heat oil over medium heat. Sauté onion and garlic until soft.
• Add bell pepper and cook for 2–3 more minutes.
• Add ground beef, breaking it up as it cooks. Once browned, stir in tomato paste, paprika, cumin, salt, and pepper.
• Simmer for a few minutes until thickened. Let cool slightly.

3️⃣ Assemble the pastel:

• Preheat oven to 375°F (190°C)
• Spread half the mashed potatoes into a baking dish as the bottom layer.
• Spoon the meat filling evenly over the potatoes.
• Top with remaining mashed potatoes and smooth the surface.
• (Optional: Sprinkle with grated cheese.)
• Brush the top with beaten egg for a golden crust.

4️⃣ Bake:

• Bake for 25–30 minutes, or until golden and bubbly. Let it rest before serving.

A slice of Argentina you can savor anywhere

Whether you’re in Patagonia or your own kitchen halfway around the world, one bite of pastel de papa is enough to transport you to an Argentine home. It’s comfort food with culture baked in—just one more reason to fall in love with Argentina, one dish at a time. 💛

Tried it at home? Leave a comment and share your experience or your own twist on this classic!

More recipes:

• Mastering the Art of the Asado
• Milanesa Napolitana
• Choripán
• Empanadas
• Fugazza Pizza
• Alfajores
• Mate

Disclaimer: All photos are made by the author or created with Midjourney