Pastel de Papas (Shepherd's Pie) is a baked comfort dish made with savory minced meat and vegetables in gravy, topped with mashed potatoes.
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Traditionally made with lamb, it's often confused with cottage pie, which uses ground beef.
This Pastel de papas recipe uses ground beef with tender vegetables and a creamy mashed potato topping that holds its shape when baked.
It's perfect for the holiday season or any special occasion when you want a comforting, crowd-pleasing dish.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Ground beef: The main protein that makes the dish hearty and filling.
- Onion: Adds flavor and sweetness as it cooks.
- Carrots: Give natural sweetness, color, and texture.
- Peas: Add freshness and balance to the rich filling.
- Butter: Used for sautéing and flavor, it adds richness to both the filling and potatoes.
- Flour: Thickens the meat mixture, keeping the filling from being watery.
- Tomato paste: Adds depth, color, and a rich, savory taste.
- Knorr Beef Bouillon: I use Knorr Beef Bouillon to season the meat filling instead of salt. If using salt, reduce the amount and adjust to taste.
- Beer: Adds depth and richness to the meat mixture; can be replaced with water if preferred.
- Soy sauce: Enhances flavor and adds savory depth.
- Cream: Keeps the meat tender and adds richness to the filling.
- Potatoes: Form the creamy topping that seals in the filling.
- Thyme (or dried herb): Adds a mild herbal flavor that complements the meat.
How to Make Pastel de Papas
Note: Full instructions are provided in the recipe card below.
- For the filling, heat the butter in a large skillet over medium-high heat until melted and bubbling. Add the onion, garlic, and carrots and cook, stirring occasionally, until tender, about 8 minutes.
- Add the ground meat, season with 2 tablespoons of Knorr beef bouillon or 1 teaspoon kosher salt and ½ teaspoon pepper, and cook, breaking it up with a spoon, until browned, about 10-12 minutes.
- Sprinkle in the flour and stir in the tomato paste. Cook briefly until the paste darkens slightly, about 1 minute. Pour in the cream and cook until it begins to bubble.
- Add the water, beer, soy sauce, and thyme. Lower the heat to medium and simmer, stirring often, until the mixture thickens but still has some sauce, about 15-20 minutes.
- Remove the skillet from the heat, and stir in the peas. Taste and adjust seasoning if needed. Transfer the filling to a broiler-safe 2-quart baking dish.
- For the topping, preheat the oven to 375°F (190°C) and position a rack in the upper-middle section. Place the potatoes in a large pot, add 1 tablespoon garlic salt or kosher salt, and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and return the potatoes to the pot.
- Mash the potatoes with the butter and cream until smooth; taste and adjust the season with salt and pepper as needed. Spread the mashed potatoes evenly over the filling, smoothing the top with a spatula.
- In a small bowl, beat the egg with a pinch of salt and pepper. Then, lightly brush the mixture over the surface, then gently drag a fork across the top to form ridges.
- Bake until the filling is bubbling, about 15 minutes. Turn on the broiler and cook until the top is golden, about 3-5 minutes. Remove from the oven, let rest for 10 minutes, and serve.
Hint: I like to use Knorr Beef Bouillon to season the meat filling because it already contains salt and adds deeper flavor. If you choose to use salt instead, start with a smaller amount and adjust to taste.
Storage, Make Ahead, & Freezing
Storage: Store leftover pastel de papas in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The meat filling can be prepared 1-2 days in advance and refrigerated until ready to assemble and bake. Reheat gently before using.
Freezing: Cool completely and freeze for up to 2 months. Wrap tightly or store in an airtight container. Reheat from frozen at 350°F for about 1 hour. If thawed overnight, reduce the reheating time by half.
Camila's Tips & Variations
- I like to use Knorr Beef Bouillon to season the meat filling instead of salt for a deeper flavor. If using salt, reduce the amount and adjust to taste.
- Browning the meat well is key-this builds flavor and keeps the filling from tasting bland.
- Press the mashed potatoes firmly against the edges of the dish to prevent the filling from bubbling over while baking.
- Brushing the potato topping with egg wash helps it set and gives it a golden finish.
- You can use beef or lamb, depending on your preference or what you have on hand.
- A mild beer works best, such as Corona Light; you can also use a nonalcoholic beer like O'Doul's. Avoid anything too bitter, or omit the beer entirely and substitute it with water.
Frequently Asked Questions
Can I make shepherd's pie without beer?
Yes. You can omit the beer entirely and substitute it with water or additional broth.
Can I use ground beef instead of lamb?
Absolutely. Ground beef works just as well and is commonly used in shepherd's pie.
How do I keep the filling from becoming watery?
Make sure to brown the meat well and simmer the filling until thick before assembling.
Why add an egg to the mashed potatoes?
The egg helps the topping set firmly as it bakes, creating a structured, sliceable finish.
❤️ Love this Pastel de Papas recipe?
Be sure to check out our Paraguayan Pastelón de Papa recipe, a traditional Paraguayan-style cottage pie made with ground beef and mashed potatoes.
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Recipe
Pastel de Papas
Equipment
- Large saucepan or pot
- Wooden spoon or spatula
- Broiler-safe 2-quart baking dish
Ingredients
Filling
- 2 pounds 90/10 percent lean ground beef
- 2 tablespoons unsalted butter
- 1 large yellow onion , chopped fine
- 2 medium carrots , peeled and chopped fine
- 4 garlic , minced
- 1 tablespoon Knorr beef bouillon or 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ¼ cup heavy cream
- 1 ¾ cups water
- ¾ cup beer such as Corona Light
- 2 tablespoons soy sauce
- 2 teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme
- 1 cup frozen peas
Topping
- 2 ½ pounds russet potatoes , peeled and cut into 2-inch pieces
- 1 tablespoon Garlic Salt , such as Lawry's or kosher salt
- 2 tablespoons unsalted butter , melted
- ⅓ cup heavy cream , warmed
- 1 large egg , beaten
- kosher salt & ground black pepper , as needed
Instructions
For the filling:
- Heat the butter in a large skillet over medium-high heat until melted and bubbling. Add the onion, garlic, and carrots and cook, stirring occasionally, until tender, about 8 minutes.
- Add the ground meat, season with 2 tablespoons of Knorr beef bouillon or 1 teaspoon kosher salt and ½ teaspoon pepper, and cook, breaking it up with a spoon, until browned, about 10-12 minutes.
- Sprinkle in the flour and stir in the tomato paste. Cook briefly until the paste darkens slightly, about 1 minute. Pour in the cream and cook until it begins to bubble.
- Add the water, beer, soy sauce, and thyme. Lower the heat to medium and simmer, stirring often, until the mixture thickens but still has some sauce, about 15-20 minutes.
- Remove the skillet from the heat, and stir in the peas. Taste and adjust seasoning if needed. Transfer the filling to a broiler-safe 2-quart baking dish.
For the topping:
- Preheat the oven to 375°F (190°C) and position a rack in the upper-middle section. Place the potatoes in a large pot, add 1 tablespoon garlic salt or kosher salt, and cover with water.
- Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and return the potatoes to the pot.
- Mash the potatoes with the butter and cream until smooth; taste and adjust the season with salt and pepper as needed. Spread the mashed potatoes evenly over the filling, smoothing the top with a spatula.
- In a small bowl, beat the egg with a pinch of salt and pepper. Then, lightly brush the mixture over the surface, then gently drag a fork across the top to form ridges.
- Bake until the filling is bubbling, about 15 minutes. Turn on the broiler and cook until the top is golden, about 3-5 minutes. Remove from the oven, let rest for 10 minutes, and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
