Chilean Potato Pie (Pastel de Papas)

Chilean Potato Pie (Pastel de Papas) This is a lot like a Shepherd’s Pie with a little Latin flair. Good comfort food.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 1 hr

    TOTAL : 10 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

    Advertisement
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.

  • Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.

  • Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.

  • Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Per Serving: 366 calories; protein 14.1g; carbohydrates 21.7g; fat 25.2g; cholesterol 90.5mg; sodium 100.2mg.