Entree: Argentina – Buenos Aires – Pastel de Papa (Argentine layered meat pie topped with creamy mashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 25 min

Additional 5 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1 egg yolk (5/8 oz (18 g))
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 large onion (6 oz (170 g)), finely chopped
- 2 cloves garlic (0.21 oz (6 g)), minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 g) pitted green olives, sliced
- 2 tbsp (30 g) raisins
- 2 hard-boiled eggs (3 1/2 oz (100 g)), sliced
- 1/2 cup (50 g) grated Parmesan cheese (optional)
- 2 tbsp (30 g) unsalted butter, melted for brushing
- Paprika for dusting

Show original ingredient measurements

- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1 egg yolk (18 g)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 large onion (170 g), finely chopped
- 2 cloves garlic (6 g), minced
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) beef stock
- 1/4 cup (60 g) pitted green olives, sliced
- 2 tbsp (30 g) raisins
- 2 hard-boiled eggs (100 g), sliced
- 1/2 cup (50 g) grated Parmesan cheese (optional)
- 2 tbsp (30 g) unsalted butter, melted for brushing
- Paprika for dusting

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 400°F (200°C). Place potatoes in a large pot, cover with cold salted water and simmer until fork-tender, about 15–20 minutes. Drain well.
2. Mash the hot potatoes with 4 tbsp (56 g) butter, 1/2 cup (120 ml) milk and the egg yolk (5/8 oz (18 g)) until smooth; season to taste with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. Keep warm.
3. While potatoes cook, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the onion (6 oz (170 g)) and cook until translucent, about 6–8 minutes. Add the garlic (0.21 oz (6 g)) and cook 1 minute.
4. Add 1 lb (454 g) ground beef and brown, breaking up any lumps. Stir in 2 tbsp (30 g) tomato paste and cook 2 minutes. Pour in 1/2 cup (120 ml) beef stock, then add 1/4 cup (60 g) sliced olives and 2 tbsp (30 g) raisins. Simmer until mixture is thick and most liquid has evaporated, about 8–10 minutes. Adjust seasoning.
5. Remove meat from heat and fold in the sliced hard-boiled eggs (3 1/2 oz (100 g)). Taste and correct salt and pepper.
6. Spoon the meat mixture into a 9x13-inch (23x33 cm) baking dish and smooth into an even layer. Spread the mashed potato over the top, using a fork to create peaks for browning. Sprinkle 1/2 cup (50 g) grated Parmesan cheese over the potato if using.
7. Brush the top with 2 tbsp (30 g) melted butter and dust lightly with paprika. Bake in the preheated oven until the top is golden and edges bubble, about 20–25 minutes.
8. Let rest 5 minutes before serving. Cut into portions and serve hot.

1. Preheat oven to 400°F (200°C). Place potatoes in a large pot, cover with cold salted water and simmer until fork-tender, about 15–20 minutes. Drain well.
2. Mash the hot potatoes with 4 tbsp (56 g) butter, 1/2 cup (120 ml) milk and the egg yolk (18 g) until smooth; season to taste with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. Keep warm.
3. While potatoes cook, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the onion (170 g) and cook until translucent, about 6–8 minutes. Add the garlic (6 g) and cook 1 minute.
4. Add 1 lb (454 g) ground beef and brown, breaking up any lumps. Stir in 2 tbsp (30 g) tomato paste and cook 2 minutes. Pour in 1/2 cup (120 ml) beef stock, then add 1/4 cup (60 g) sliced olives and 2 tbsp (30 g) raisins. Simmer until mixture is thick and most liquid has evaporated, about 8–10 minutes. Adjust seasoning.
5. Remove meat from heat and fold in the sliced hard-boiled eggs (100 g). Taste and correct salt and pepper.
6. Spoon the meat mixture into a 9x13-inch (23x33 cm) baking dish and smooth into an even layer. Spread the mashed potato over the top, using a fork to create peaks for browning. Sprinkle 1/2 cup (50 g) grated Parmesan cheese over the potato if using.
7. Brush the top with 2 tbsp (30 g) melted butter and dust lightly with paprika. Bake in the preheated oven until the top is golden and edges bubble, about 20–25 minutes.
8. Let rest 5 minutes before serving. Cut into portions and serve hot.