Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb (1.1 kg) potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1 cup (240 ml) whole milk, warmed
- 1 large egg yolk
- 1.5 lb (680 g) ground beef (85–90% lean)
- 2 tbsp olive oil
- 1 large onion + 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste + 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) beef broth
- 2 tsp sweet paprika, 1 tsp ground cumin, 1 tsp dried oregano
- 2 bay leaves, 1/2 tsp red pepper flakes (optional)
- 1/2 cup (75 g) green olives, chopped
- 1/3 cup (50 g) raisins
- 2 hard-boiled eggs, chopped (optional)
- 1 cup (100 g) shredded mozzarella or provolone
- Kosher salt and black pepper
Do This
- 1. Heat oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish.
- 2. Boil potatoes in salted water 15–20 minutes until tender. Drain, mash with butter, warm milk, egg yolk, salt, pepper, and a pinch of nutmeg.
- 3. Sauté onion and bell pepper in olive oil until soft; add garlic 30 seconds.
- 4. Brown beef; stir in tomato paste, crushed tomatoes, broth, paprika, cumin, oregano, bay leaves, and flakes. Simmer 10–12 minutes until thick.
- 5. Off heat, fold in olives, raisins, and hard-boiled eggs. Season to taste.
- 6. Spread beef in dish, top with mashed potatoes, drag ridges with a fork, sprinkle cheese. Bake 25–30 minutes until bubbling and browned; broil 1–2 minutes if needed. Rest 10 minutes.
Why You’ll Love This Recipe
- Comforting layers: savory Argentine-style picadillo under a creamy potato crown.
- Sweet-salty balance from green olives and raisins, a classic regional touch.
- Make-ahead friendly and perfect for feeding a crowd.
- Simple pantry spices deliver big, nostalgic flavor.
Grocery List
- Produce: Potatoes, onion, red bell pepper, garlic, parsley (optional garnish)
- Dairy: Unsalted butter, whole milk, mozzarella or provolone, eggs
- Pantry: Olive oil, tomato paste, crushed tomatoes, beef broth, green olives, raisins, paprika, cumin, dried oregano, bay leaves, red pepper flakes (optional), kosher salt, black pepper, nutmeg
Full Ingredients
Beef Picadillo Layer
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 red bell pepper (morrón), finely diced
- 3 garlic cloves, minced
- 1.5 lb (680 g) ground beef, 85–90% lean
- 2 tbsp tomato paste
- 1 cup (240 ml) crushed tomatoes or tomato purée (passata)
- 1/2 cup (120 ml) beef broth (or water)
- 2 tsp sweet paprika (or 1 tsp sweet + 1 tsp smoked for a deeper note)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp red pepper flakes (ají molido), optional
- 1/2 cup (75 g) pitted green olives, chopped
- 1/3 cup (50 g) raisins
- 2 hard-boiled eggs, peeled and chopped, optional but traditional
- Kosher salt and freshly ground black pepper, to taste
Mashed Potato Crown
- 2.5 lb (1.1 kg) starchy potatoes (Russet or large Yukon Gold), peeled and cut into 1 1/2-inch pieces
- 4 tbsp (56 g) unsalted butter
- 1 cup (240 ml) whole milk, warmed
- 1 large egg yolk
- 1/4 tsp ground nutmeg
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
To Finish
- 1 cup (100 g) shredded mozzarella or provolone
- Chopped fresh parsley, optional for serving
- Butter or oil for greasing the baking dish
Step-by-Step Instructions
Step 1: Preheat and prep the dish
Heat the oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or oil. Set a large pot of well-salted water (about 2 teaspoons salt per 2 quarts/2 liters) to boil for the potatoes.
Step 2: Cook the potatoes
Add the peeled, cubed potatoes to the boiling water and cook until completely tender when pierced with a knife, 15–20 minutes. Drain well and return the potatoes to the hot pot off the heat to steam-dry for 1–2 minutes (this prevents watery mash).
Step 3: Make the mashed-potato crown
Mash the potatoes with the butter until mostly smooth. Pour in the warm milk and continue mashing until creamy but still sturdy. Beat in the egg yolk, nutmeg, salt, and black pepper. Taste and adjust seasoning. Keep warm; if it thickens, add a splash more warm milk to loosen.
Step 4: Sauté aromatics for the beef base
While the potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and red bell pepper with a pinch of salt and cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
Step 5: Brown the beef and build flavor
Add ground beef, breaking it up with a spoon. Season with 1 teaspoon salt and a few grinds of pepper. Cook until no longer pink and lightly browned, 6–8 minutes. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, beef broth, paprika, cumin, oregano, bay leaves, and red pepper flakes if using. Simmer over medium-low, stirring occasionally, until thickened and saucy, 10–12 minutes. The mixture should be moist but not soupy.
Step 6: Finish the picadillo
Remove the skillet from heat. Fish out the bay leaves. Fold in the chopped green olives, raisins, and the chopped hard-boiled eggs (if using). Taste and adjust salt and pepper. The balance should be savory with gentle sweetness from the raisins and pops of briny olive.
Step 7: Assemble, bake, and rest
Spread the beef mixture evenly in the prepared baking dish. Dollop the mashed potatoes over the top and gently spread to the edges to seal. Use a fork to create ridges on the surface (they brown beautifully). Sprinkle evenly with shredded mozzarella or provolone. Bake 25–30 minutes until the edges are bubbling and the top is lightly browned. For deeper color, broil 1–2 minutes, watching closely. Let rest 10 minutes before scooping. Garnish with parsley if desired and serve warm.
Pro Tips
- Dry your potatoes: Letting them steam-dry after draining keeps the mash fluffy and prevents a watery top layer.
- Thicken the filling: If the beef looks loose, simmer uncovered a few extra minutes; the filling should hold its shape when spooned.
- Create texture: Dragging a fork over the potatoes increases browned, crispy edges.
- Season in layers: Lightly salt aromatics, beef, and potatoes separately for best flavor.
- Cheese choice: Provolone adds a classic Argentine touch; mozzarella melts creamily. Combine for the best of both.
Variations
- Turkey or chicken: Substitute ground turkey or chicken and use chicken broth. Add 1 tbsp olive oil during browning to prevent dryness.
- Vegetarian: Swap beef for 2 cups cooked brown lentils and 8 oz (225 g) finely chopped mushrooms; simmer with the same seasonings.
- Spicy criollo: Add 1–2 tsp ají molido (or red pepper flakes) and finish with a drizzle of chimichurri at the table.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in the microwave or the whole dish, covered with foil, at 350°F (175°C) for 20–25 minutes. Freeze baked or unbaked pastel de papa (tightly wrapped) for up to 3 months; thaw overnight in the refrigerator. If baking from cold, add 10–15 minutes to the bake time. For make-ahead, assemble up to 24 hours in advance, cover, and refrigerate; bake just before serving.
Nutrition (per serving)
Approximate values for 1 of 8 servings: 460 calories; 28 g fat; 34 g carbohydrates; 24 g protein; 3 g fiber; 930 mg sodium.
