Dinner · Chilean

Pastel de Papas (Chilean Potato and Beef Pie)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 18, 2026

This cozy Chilean casserole layers savory seasoned ground beef under a blanket of creamy mashed potatoes, then bakes until the top turns golden. It is comfort food that comes together with everyday ingredients, and it feeds a crowd without much fuss. Think of it as a South American cousin to shepherd's pie.

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Pastel de Papas (Chilean Potato and Beef Pie)

Why you'll love this

  • One dish feeds the whole family with everyday ingredients.
  • Creamy mashed potato top over a savory, spiced beef layer.
  • Great make-ahead casserole that reheats beautifully.
  • A fun twist on classic shepherd's pie.

EveryDayMeal recipe

Pastel de Papas (Chilean Potato and Beef Pie)

Prep
25m
Cook
50m
Total
75m
Serves
6
Level
Medium

Ingredients

  • 5 cups (about 2 pounds) potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • to taste salt
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 onion, diced
  • 1 clove garlic, peeled and crushed
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 pound ground beef
  • 2 tablespoons melting cheese (such as Muenster or mozzarella), shredded
  • 1/2 teaspoon chopped fresh parsley
  • 1 pinch cayenne pepper
  • to taste black pepper

Equipment

  • Large pot
  • Large skillet
  • Potato masher
  • 2-quart baking dish
  • Colander

Instructions

  1. Put the potato chunks in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until a fork slides in easily, about 20 minutes.
  2. While the potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes, then add the garlic for the last minute so it releases its aroma without burning.
  3. Stir in the diced tomatoes and tomato paste and cook until the tomatoes soften and start breaking down, 3 to 5 minutes, which builds a rich base for the filling.
  4. Add the ground beef and cook, breaking it up as you go, until browned and crumbly, about 10 minutes. Stir in the shredded cheese, parsley, and cayenne, then season with salt and pepper. Turn off the heat and set aside.
  5. Preheat your oven to 350 degrees F and grease a 2-quart baking dish.
  6. Drain the potatoes in a colander and let them steam-dry for a minute or two so the mash is not watery. Return them to the pot, add the butter and a good pinch of salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in the beaten eggs (this keeps the eggs from scrambling).
  7. Spread half the mashed potatoes over the bottom of the dish, spoon the beef mixture on top in an even layer, then cover completely with the remaining potatoes and smooth the surface.
  8. Bake until the top is hot and lightly browned, about 40 minutes. Let it rest a few minutes before serving so the layers hold together.

Tips from the kitchen

  • Steam-dry the drained potatoes before mashing so the top layer bakes up fluffy instead of soggy.
  • Let the mash cool to just warm before adding the eggs, or you will end up with scrambled bits in your potatoes.
  • For a classic Chilean touch, sprinkle a little sugar over the top before baking to help it caramelize.

Estimated nutrition per serving: 480 cal · 24g protein · 32g carbs · 28g fat

Make it your own

  • Stir raisins, sliced black olives, or a chopped hard-boiled egg into the beef for a traditional pino-style filling.
  • Swap ground turkey or chicken for the beef to lighten it up.
  • Add a layer of sauteed corn kernels between the beef and potatoes for a pastel de choclo vibe.

Storing & make-ahead

Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the whole dish, covered, in a 350 degree F oven until hot. You can also assemble it a day ahead and bake when ready.

Good to know

What cheese works if I cannot find Panquehue?
Any good melting cheese works, such as Muenster, mozzarella, or a mild Monterey Jack.
Can I make this ahead?
Yes. Assemble it fully, cover, and refrigerate up to a day. Add about 10 minutes to the bake time if going in cold.
Why did my potato topping turn out watery?
Skipping the steam-dry step usually causes it. Let the drained potatoes sit a minute or two before mashing.
Can I freeze it?
Yes, freeze the baked and cooled pie for up to 2 months. Thaw overnight in the fridge and reheat in a 350 degree F oven.

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