Ammonoosuc Inn & Restaurant

Chef Melanie’s Weekly Recipe: Pastel de Papa

This is a dish that is often made in Argentina. I would make it most times when I ran out of empanada pastry. This is used for an empanada filling as well as for the recipe below. I prefer things spicy so don’t be afraid to add extra heat if you like.

Pastel de Papa (Argentine mashed potato pie)

2 Lbs. Ground Beef

¼ Cup Oil

1 Large Onion thinly sliced

¼ Cup Green Olives Sliced

¼ Cup Raisins chopped

½ Tsp. Pepper (ground black)

1 Tsp Salt

1/2 tsp Oregano

½ Tsp Cumin (ground)

1 Tsp Red pepper flake

1Tbp. Chopped Parsley

4 Hard Boiled Eggs Chopped

Mashed Potatoes, use 6 large potatoes (make your favorite recipe)

Heat oil in pan and saute onions on medium heat until golden brown. Add beef and and brown with onions. Add all other ingredients except eggs and potato. When all the beef is cooked through transfer mix to a baking pan, add eggs and top with mashed potato. Baked in oven 350 appx 20-25 minutes until golden brown.