Beef pie

Name: Beef pie (Pastel de papas)
Cuisine: Argentine
Ingredients: salt and ground black pepper; salt and ground black pepper; 5 ml/1 tsp grated nutmeg; 115 g/4 oz/1⅓ cups grated Parmesan; 100 ml/3½ fl oz/scant ½ cup stock or water; 100 ml/3½ fl oz/scant ½ cup stock or water; 2 tomatoes, roughly chopped; 5 ml/1 tsp ground paprika; 800 g/1¾ lb/10½ cups cooked, mashed potatoes; 3 eggs, lightly beaten; 100 g/4 oz/1 cup green olives; 4 hard-boiled eggs, chopped; 2 onions, finely chopped; 30 ml/2 tbsp olive oil; 1 red chilli, seeded and finely chopped; 1 red (bell) pepper, seeded and chopped; 500 g/1¼ lb/2 cups minced (ground) beef; 2 cloves garlic, finely chopped

Pastel de papas

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This comforting cold-weather dish has layers of minced beef and creamy mashed potatoes and is similar to British cottage pie. Other countries may lay claim to this dish, but Argentinians are convinced it is their own creation.

Ingredients

30 ml/2 tbsp olive oil
2 onions, finely chopped

Americas
Argentina
Pie
Gluten-free
Winter

Method

Heat the oil in a large frying pan and fry the onion for 5 minutes. Add the red pepper, chilli and garlic and cook for 3–4 minutes until tender. Transfer into a bowl and set aside.
Brown the beef over a high heat, stirring. Return the vegetab