Entree: Argentina – Pampas – Pastel de Papas (Baked Argentine layered casserole of seasoned ground beef topped with creamy mashed potato)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 3 lb (1.4 kg) russet potatoes, peeled and quartered
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 1/2 lb (680 g) ground beef
- 2 medium (about 300 g) onions, finely chopped
- 2 cloves garlic, minced (about 6 g)
- 1 medium (about 100 g) carrot, finely diced
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) dry red wine (optional)
- 1/2 cup (120 ml) beef stock
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) smoked paprika
- 1/4 cup (40 g) raisins (optional)
- 8 large green olives, pitted, halved, approx. 50 g
- 2 hard-boiled eggs, peeled and sliced, approx. 3.5 oz (100 g)
- 1/2 cup (50 g) grated mozzarella or queso fresco for topping (optional)
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in a large pot, cover with cold salted water and bring to a boil; cook until very tender, about 15–20 minutes. Drain and return to pot.
2. Mash potatoes with 2 tbsp (30 g) butter and warmed milk until smooth; season with salt and pepper. Set aside.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add chopped onion and carrot and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Add ground beef to the skillet and brown, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary.
5. Stir in tomato paste and flour, cook 1 minute. Add red wine if using and simmer until mostly evaporated, then add beef stock, oregano, smoked paprika, raisins and olives; simmer until mixture thickens slightly, 5–7 minutes. Taste and adjust salt and pepper.
6. Spoon half of the mashed potatoes into a 9x13 inch (23x33 cm) baking dish and spread evenly. Layer the beef filling over the potatoes, then arrange sliced hard-boiled eggs over the meat. Top with remaining mashed potatoes, smoothing the surface. Dot with the remaining 2 tbsp (30 g) butter and sprinkle cheese on top if using.
7. Bake in preheated oven until top is golden and filling is bubbling, about 25–30 minutes. If desired, run under broiler 2–3 minutes to brown the top.
8. Let rest 5–10 minutes before serving. Garnish with chopped parsley and serve warm.