🥧 Pastel de papa

Name: Pastel de papa
Total time: 90 min
Yield: 6
Cuisine: Chile · Central Chile
Ingredients: 1 kg potatoes; 60 ml milk and 1 tbsp butter; 500 g minced beef; 3 onions, chopped; 3 hard-boiled eggs, sliced; 10 black olives; 2 tbsp raisins; 1 tsp ground cumin; 1 tbsp oil, salt, pepper

Origin: Chile · Central Chile

450kcal

per serving · 300 g

150kcal

per 100 g

21 gProtein7 g / 100 g

21 gFat7 g / 100 g

45 gCarbs15 g / 100 g

Pastel de papa is a Chilean baked casserole of seasoned minced beef and onion under a thick layer of golden mashed potato. The beef filling, known as pino, is typically flavoured with cumin and often includes slices of hard-boiled egg, olives and raisins. It is a comforting family meal, served hot straight from the baking dish.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, egg

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

potatoground beefonionegg

Recipe

6 servings90 min

Ingredients

1 kg potatoes
60 ml milk and 1 tbsp butter
500 g minced beef
3 onions, chopped
3 hard-boiled eggs, sliced
10 black olives
2 tbsp raisins
1 tsp ground cumin
1 tbsp oil, salt, pepper

Method

Boil the peeled potatoes in salted water until very tender, drain and mash with the milk, butter and a pinch of salt.
Fry the onions in the oil until soft and translucent.
Add the beef, cumin, salt and pepper and cook for about 15 minutes, stirring, to make the pino.
Spread the pino in a baking dish and top with the egg, olives and raisins.
Cover with the mashed potato and smooth the top with a fork.
Bake at 200 °C for 25–30 minutes until the surface is golden.

How to make it lighter

Mash the potato with a little milk and less butter; the filling is already rich enough.
Choose lean mince and drain off any fat before adding the onion mix to the dish.
Pair with a large raw salad, which adds fibre and volume for few calories.

History

This is the potato-topped cousin of the better-known pastel de choclo, and it comes from Chilean home cooking, where potato is a long-standing staple. The same meat filling is used for empanadas, which makes it a practical way to use up a batch of pino. It is a common dish for weekday family lunches.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →