Shepherd’s Pie Argentinian Style or Pastel de Papas from Argentina

June 29, 2020 SouthAmerica

Many countries in South America have their own version of a pastel de papas, but when I learned about this recipe, it took me by surprise. It wasn’t what I expected at all. In Peru, for example; we have a pastel de papas, but this a gratin potato that goes as a side dish with rocoto relleno, a very popular dish from Arequipa. In Chile they have a pastel de papas very similar to the Argentinian version, which is also very similar to their own pastel de choclo.

This Argentinian recipe also reminded me of our Peruvian papas rellenas. They fry these mashed potatoes, filled with a meat filling, and served individually. This Argentinian dish comes from England, where they prepare Shepherd’s Pie with lamb. In Argentina they make it with beef, and I attribute the success of this recipe to the quality of meat they produce. The pie is baked all together. It comprises layers of mashed potatoes, and meat filling, topped with cheese. The result is a superb comfort food, that is both; uncomplicated and delicious. It is a fantastic way to feed a crowd, especially over the weekend.

Having many countries with their own version of a sort of shepherd’s pie. I like the idea of this dish being from Argentina. It makes sense to me because; first they are beef country, so many recipes include meat. Second, they have British and Welsh influence, to my knowledge they are the only country in South America that has afternoon tea time, as a long tradition. This is known as merienda. Lately Chile has been picking up this foreign old tradition too. And on my last visit to Peru I was able to enjoy a great tea-time experience, all new to Peruvians. Third, Argentina is the biggest producer of tea in Latin America and for good reason.

Ingredients for the mashed potatoes:

6 big white potatoes

2 tbsps. of salted butter

½ tsp. paprika

1/3 cup Shredded cheese (parmesan or Manchego)

1 cup whole milk

Salt and pepper to taste

Ingredients for the filling:

4 hard-boiled eggs

1 kg. Ground beef.

½ cup white onion finely chopped

1 tomato, peeled and cut in small pieces

2 garlic cloves

½ cup raisins soaked in hot water

½ cup Kalamata olives

1 packet of Doña gusta or beef bouillon

½ tsp. red pepper flakes

Parmesan cheese or Manchego cheese as topping

Olive oil

Salt and pepper to taste

Preparation:

It’s best to start by making the mashed potatoes. Peel the potatoes and cut them in quarters, add enough water to cover them. Bring to a boil, reduce the heat and cooked until done.

Meanwhile, cook the eggs, and leave them until it’s time to add them to the filling.

Once the potatoes are cooked, start mashing them with; either a hand potato masher or an electric mixer, while adding the milk, the butter, paprika, black pepper, and the cheese, until it reaches a thick consistency, add salt if needed. Leave aside.

Pre-heat the oven to 350 Fahrenheit degrees.

For the filling, in a big frying pan add some olive oil about two tablespoons, and sauté the onions, then the garlic, then add the tomato, cook for about 2 minutes. To this add the ground meat and seasoned while cooking. Add the paprika, the red pepper flakes, and the beef bouillon or Doña gusta cook until done.

Chopped the hard-boiled eggs and the olives. Once the meat is ready (cooked and almost completely dry) add the chopped eggs, olives and raisins. Mix gently.

In a baking dish, is time to assemble the pastel. Start by adding one layer of mashed potatoes, then a layer of the meat filling. Repeat, another layer of mashed potatoes, and one more layer of the meat filling. Top it off with more mashed potatoes and sprinkle some parmesan cheese or Manchego. Bake covered with aluminum paper for 30 minutes, then remove the aluminum paper, and bake for another 30 minutes or until it is golden.

Let cool before serving. This shepherd’s pie would be delicious with a chimichurri sauce and a Malbec wine.