Dinner · Chilean

Pastel de Papas (Chilean Potato Pie)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 11, 2026

This Chilean comfort classic layers savory seasoned ground beef between smooth, buttery mashed potatoes, then bakes it all into a golden, cozy casserole. It is the kind of one-dish dinner that feeds a crowd and tastes even better the next day. Think of it as a South American cousin to shepherd's pie, with a bright tomato-onion flavor.

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Pastel de Papas (Chilean Potato Pie)

Why you'll love this

  • A hearty, budget-friendly one-dish dinner that feeds the whole family.
  • Golden mashed potato top over a savory tomato-beef filling.
  • Make-ahead friendly and even better reheated the next day.
  • Simple pantry ingredients, big comfort payoff.

EveryDayMeal recipe

Pastel de Papas (Chilean Potato Pie)

Prep
25m
Cook
60m
Total
85m
Serves
6
Level
Medium

Ingredients

  • 5 cups (about 2 1/2 lbs) potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • to taste salt
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 onion, diced
  • 1 clove garlic, peeled and crushed
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 lb ground beef
  • 2 tablespoons cheese (such as a mild melting cheese), grated
  • 1/2 teaspoon chopped parsley
  • 1 pinch cayenne pepper
  • to taste black pepper

Equipment

  • Large pot
  • Large skillet
  • Potato masher
  • 2-quart baking dish
  • Colander

Instructions

  1. Put the potato chunks in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until a fork slides in easily, about 20 minutes, so they mash smooth without lumps.
  2. While the potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes, so the base tastes sweet, not sharp. Stir in the crushed garlic for the last minute until fragrant.
  3. Add the diced tomatoes and tomato paste and cook until the tomatoes soften and start to break down, 3 to 5 minutes, which builds a rich, savory sauce.
  4. Add the ground beef and cook, breaking it up, until browned and no pink remains, about 10 minutes. Stir in the grated cheese, parsley, and cayenne, then season with salt and black pepper. Turn off the heat and set aside.
  5. Preheat the oven to 350 degrees F and grease a 2-quart baking dish so the potatoes release cleanly.
  6. Drain the potatoes in a colander and let them steam-dry for 1 to 2 minutes so the mash is not watery. Return them to the pot, add the butter and a pinch of salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in the beaten eggs (waiting keeps them from scrambling).
  7. Spread half the mashed potatoes evenly over the bottom of the dish. Spoon the beef mixture on top, then cover completely with the remaining potatoes and smooth the surface.
  8. Bake until hot through and lightly golden on top, about 40 minutes. Let it rest a few minutes before serving so the layers hold together.

Tips from the kitchen

  • Steam-dry the drained potatoes for a minute or two before mashing; drier potatoes make a fluffier, sturdier top layer.
  • Let the mash cool to just warm before adding the eggs so they bind the potatoes instead of scrambling.
  • Season the beef mixture generously and taste before layering; the potatoes are mild and need a flavorful filling underneath.

Estimated nutrition per serving: 480 cal · 22g protein · 34g carbs · 29g fat

Make it your own

  • Swap ground beef for ground turkey or a plant-based crumble.
  • Add sliced black olives or a chopped hard-boiled egg to the beef layer for a traditional Chilean touch.
  • Stir a pinch of ground cumin or paprika into the filling for extra warmth.

Storing & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat individual portions in the microwave, or cover with foil and warm the whole dish at 350 degrees F until hot. You can assemble it a day ahead and bake straight from the fridge, adding about 10 minutes to the bake time.

Good to know

Can I make this ahead of time?
Yes. Assemble the layers in the baking dish, cover, and refrigerate up to a day. Bake as directed, adding about 10 extra minutes since it starts cold.
What cheese works best?
Any mild melting cheese works. Panquehue is traditional, but Monterey Jack, mozzarella, or a mild cheddar are easy substitutes.
Why did my potato top come out watery?
The potatoes likely held onto too much water. Let them steam-dry in the colander before mashing and avoid overcooking them.
Can I freeze it?
Yes. Freeze the baked pie, tightly wrapped, up to 2 months. Thaw overnight in the fridge and reheat covered at 350 degrees F until hot through.

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