Pastel de Papas (Chilean Potato Pie)
personRecipeLibrary
Chile Beef recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicChile speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53517.
Provider record: TheMealDB meal 53517 · updated 2026-06-30 21:56:15
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 5 Cups Potatoes
- 2 tablespoons Butter
- To taste Salt
- 2 Beaten Eggs
- 1/2 cup Vegetable Oil
- 1 Diced Onion
- 1 clove peeled crushed Garlic
- 2 diced Tomato
- 1 tablespoon Tomato Puree
- 1 lb Ground Beef
- 2 tablespoons Panquehue Cheese
- 1/2 tsp Parsley
- 1 pinch Cayenne Pepper
- To taste Salt
- To taste Black Pepper
Directions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
- While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
- Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
- Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
- Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.
