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Papa rellena pie
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Papa rellena pie

Papa rellena pie is a casserole dish similar to shepherd’s or cottage pie with a Peruvian twist.
Course Main Course
Cuisine Peruvian
Keyword beef mince, gluten free, ground beef, Peruvian cuisine, Peruvian food, potato
Servings 4

Ingredients

Topping

  • 750 g potatoes
  • 1 large egg
  • salt and pepper

Filling

  • 1 tbsp extra virgin olive oil
  • 1 medium red onion
  • 2 garlic cloves
  • 1 tbsp ají panca paste see substitutions above
  • 500 g beef mince
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 tbsp sultanas
  • 4 kalamata olives halved
  • 2 boiled eggs quartered

To serve

Instructions

  • Peel and cut potatoes in large chunks. Place in a pot with water and some salt. Bring to a boil, cover and cook until tender.
  • While the potatoes cook, heat olive oil in a pan at medium-low heat. Add onion and cook for a few minutes, until it starts to get translucent.
  • Add garlic and ají panca, cook for another 5-10 minutes until very soft, stirring often.
  • Raise heat to medium-high, add mince and cook until completely browned.
  • Season with salt, pepper and cumin. Add sultanas and turn off the heat.
  • Preheat oven at moderate temperature.
  • Mash the potatoes, season with salt and pepper. Whisk egg and mix with mash.
  • Layer beef mixture in a roasting pan. Scatter olive and boiled egg pieces evenly. Top with mash and spread evenly.
  • Bake until the top is golden brown, about 20-30 minutes.
  • Slice and serve with salsa criolla and salad.