Pastelón de Papa is a comforting Latin casserole made with layers of seasoned ground beef, vegetables, and creamy mashed potatoes, baked until set.
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Popular in Paraguayan, Dominican, and Puerto Rican cooking, it's often compared to cottage pie or shepherd's pie.
This Paraguayan-style Pastelón de Papa uses ground beef and vegetables in a rich, savory filling, fully covered with smooth mashed potatoes that hold their shape when baked.
I keep the recipe simple and flavorful, making it an easy make-ahead dinner that's perfect for busy nights or special occasions.
How to Make Pastelon de Papa
Note: The full instructions are provided in the recipe card below.
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion, tomato, 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 1 teaspoon red pepper flakes, and cook, breaking it up with a spoon, until browned, about 10-12 minutes.
- Sprinkle in the tomato paste. Cook briefly until the paste darkens slightly, about 1 minute. Pour in the wine and let it reduce for about 2 to 3 minutes. Add the water, reduce the heat to medium, and simmer, stirring often, until the mixture thickens but still has some sauce, about 20 minutes.
- Remove the skillet from the heat, and stir in the peas. Taste and adjust seasoning if needed.
- 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.
- Heat milk, butter, salt, and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
- Drain well and return the potatoes to the dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute.
- In a bowl of a stand mixer fitted with a whisk attachment, break the potatoes into small pieces on low speed for about 30 seconds. Add milk mixture in a steady stream until incorporated.
- Add the egg yolks and shredded Parmesan, increase the speed to high, and whip until the potatoes are light and fluffy and no lumps remain, about 2 minutes.
- Using a spatula, spread half of the mashed potatoes evenly into a 13 × 18-inch glass baking dish. Spread the meat filling evenly over the potatoes, then top with the remaining mashed potatoes, starting around the edges to seal the filling. Smooth 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.
- Bake until the pastelon de papa is golden on top, about 30 to 35 minutes. Remove from the oven, let rest for 15 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 leftovers 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.
Frequently Asked Questions
Can I make Pastelon de Papa without wine?
Yes. You can omit the wine entirely and substitute it with water or beef broth.
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 Pastelon de Papa recipe?
Be sure to check out our Pastel de Carne recipe, a delicious variation!
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Recipe
Pastelon de Papa
Equipment
Ingredients
For the Creamy Mashed Potatoes:
- 2 kg russet potatoes
- 1 cup whole milk , room temperature
- 3 Tablespoons salted butter
- 1 tablespoon garlic salt or kosher salt for the water
- 1 teaspoon freshly ground black pepper
- 2 large egg yolks , room temperature
- ¼ cup shredded Parmesan , optional
For the Meat Filling:
- 3 tablespoons extra virgin olive oil
- 1 large onion , chopped
- 2 carrots , peeled and diced small
- 5 fresh Tomatoes , cut in half and diced
- 4 cloves garlic , minced
- 1 ½ pounds lean ground beef (90/10)
- 1 teaspoon red pepper flakes or black pepper , adjust to taste
- 2 tablespoons Knorr beef flavor bouillon
- 1 tablespoon tomato paste
- 2 cups hot water
- ½ cup red wine
- 350 g frozen or canned sweet peas
- Kosher salt , to taste
For the Egg wash:
- 1 egg
- 1 tablespoon milk or cream
- small pinch of salt
- small pinch of ground black pepper
- small pinch of sugar
Instructions
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion, tomato, 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 1 teaspoon red pepper flakes, and cook, breaking it up with a spoon, until browned, about 10-12 minutes.
- Sprinkle in the tomato paste. Cook briefly until the paste darkens slightly, about 1 minute. Pour in the wine and let it reduce for about 2 to 3 minutes. Add the water, reduce the heat to medium, and simmer, stirring often, until the mixture thickens but still has some sauce, about 20 minutes.
- Remove the skillet from the heat, and stir in the peas. Taste and adjust seasoning if needed.
- 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.
- Heat milk, butter, salt, and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes; cover and keep warm.
- Drain well and return the potatoes to the dry pot. Stir over low heat until potatoes are thoroughly dried, about 1 minute.
- In a bowl of a stand mixer fitted with a whisk attachment, break the potatoes into small pieces on low speed for about 30 seconds. Add milk mixture in a steady stream until incorporated.
- Add egg yolks and shredded Parmesan, increase speed to high, and whip until potatoes are light and fluffy and no lumps remain, about 2 minutes.
- Using a spatula, spread half of the mashed potatoes evenly into a 13 × 18-inch glass baking dish. Spread the meat filling evenly over the potatoes, then top with the remaining mashed potatoes, starting around the edges to seal the filling. Smooth 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.
- Bake until the pastelon de papa is golden on top, about 30 to 35 minutes. Remove from the oven, let rest for 15 minutes, and serve.
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.
