Chilean Potato Pie (Pastel de Papas)

Chilean Potato Pie (Pastel de Papas)

Made  times
Cucina di papa 29

"This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food."
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1 h 30 m servings 366 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
  4. Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
  5. Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.


  1. 13 Ratings

Most helpful positive review

I've never made anything from this website that has never been reviewed, but this sounded so good, I took a chance. I was not disappointed, and I will make this again. I did make a couple of min...

Most helpful critical review

I made this for hubby while I was on a diet and unable to taste it. I used sambel chili mix in the mince and a mash of potatoes, sweet potatoes and carrot. I used the egg despite some reviewers ...

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I've never made anything from this website that has never been reviewed, but this sounded so good, I took a chance. I was not disappointed, and I will make this again. I did make a couple of min...

I lived in Chile for 2 years and our language teacher served us this dish. It is now a family favorite. I do not add any of the tomato products but everything else is the same. A delicious comfo...

I gave it 4 start only because the amount of mashed potatoes is half what it should be. In a sheperd's pie you only need potatoes for the top, but in a pastel de papas you need it for top and bo...

Great recipe which lends itself to more creativity! I added sliced green olives, cilantro, diced green hot chili, diced raw tomato and red onion. No egg in the mash...two levels are super yummy...

I kept the full 8 serving portions for the potato mixture (potatoes, butter, and eggs), but cut everything else in half. I also used red potatoes, with the skins. I added about 1/2 t cumin and...

This was a great dish. I couldnt find the cheese so I used a mexican blend cheese. Also made one with tofu and it was very good.

My daughter has made this several times for Food Day in various Spanish classes. It was there this recipe was renamed Chilean Crack Potatoes; you find yourself thinking about how to get more ...

I looked for the panquehue cheese in at least five stores and couldn't find it, so I used cheddar jack cheese. I left out the tomato paste and ended up draining the meat mixture (because a half...

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