Entree: Argentina – Cuyo – Pastel de Papa (Baked Argentine potato pie topped with mashed potatoes and a savory beef filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) lean ground beef
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 1 medium red bell pepper, diced — about 6 oz (170 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 cup (60 ml) beef or chicken stock
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (35 g) pitted green olives, sliced
- 2 large eggs, hard‑boiled and sliced, approx. 1 3/4 oz (50 g) each
- Salt and freshly ground black pepper
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/3 cup (80 ml) whole milk, warmed
- 1/2 cup (50 g) grated Parmesan or hard queso (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) lean ground beef
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 1 medium red bell pepper, diced — about 6 oz (170 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 cup (60 ml) beef or chicken stock
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (35 g) pitted green olives, sliced
- 2 large eggs, hard‑boiled and sliced, approx. 50 g each
- Salt and freshly ground black pepper
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/3 cup (80 ml) whole milk, warmed
- 1/2 cup (50 g) grated Parmesan or hard queso (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Place the peeled potato chunks in a large pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–20 minutes.
2. Step 2: While potatoes cook, heat olive oil in a large skillet over medium heat. Add chopped onion and diced red pepper and cook until softened, about 5–7 minutes. Stir in minced garlic and cook 1 minute more.
3. Step 3: Add ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
4. Step 4: Stir in paprika, cumin, oregano, tomato paste and stock. Simmer 5–7 minutes until sauce thickens slightly. Fold in sliced olives and season with salt and pepper to taste. Remove from heat.
5. Step 5: Drain potatoes and return to the pot. Mash with butter and warmed milk until smooth and creamy; season with salt and pepper. Stir in half the grated cheese if using.
6. Step 6: Spread the beef mixture evenly in a 9x9‑inch (23x23 cm) or similar baking dish. Arrange sliced hard‑boiled eggs over the beef. Spoon mash over the top and smooth; sprinkle remaining cheese on top if desired.
7. Step 7: Bake in the preheated oven 20–25 minutes until the top is golden and bubbling. If necessary, broil 1–2 minutes to brown the surface.
8. Step 8: Let rest 5 minutes, garnish with chopped parsley, slice, and serve hot.