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Chilean Pastel de Papas Shepherd’s Pie

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A classic Chilean dish, very simple and comforting.

  • Total Time: 1 hour
  • Yield: 4



for the meat,

  • 1 large onion, chopped into small cubes
  • 500 grams of ground beef 90%
  • salt, oil, pepper, merkén

for the mashed potatoes,

  • 6 medium potatoes
  • 1 tablespoon butter
  • 1/2 cup of warm whole milk
  • Salt
  • 2 hard-boiled eggs
  • sugar to brown
  • 1/2 grilled or cooked chicken breast, optional
  • 10 raisins soaked in boiling water for 10 minutes, optional


  1. Cook the eggs. Place the eggs in a small pot, cook over medium-high heat. Once it starts to boil, cook for 1 minute. Turn off the heat and let stand for 10 minutes. Strain and put in cold water to stop cooking.
    Hard Boiled Eggs
  2. Wash and peel the potatoes, cut them into cubes of the same approximate size. Place in a large pot and cover the potatoes with plenty of cold water, add salt, cover and cook over medium-high heat. Once it is boiling, lower the heat to medium and cook for 10-15 minutes until the potatoes are thoroughly cooked and easily pierced with a fork.
    Peeling potatoes
  3. While the potatoes are cooking, in a big skillet, heat over medium heat, one tablespoon of oil, add the onion and occasionally cook, stirring until it is translucent about 5 minutes, add the meat and let cook for 2-3 minutes without moving it to brown, stir and continue cooking. Add salt, pepper, and merkén to taste.
    Onion sautéed Ground beef for pino
  4. Strain the potatoes and return to the pot. With a masher or a fork, grind the potatoes, add the butter and half of the warm milk, let stand covered for a few minutes, stir well and taste, adjust the salt, add more milk until it is of the consistency of a puree.
    Mashed potatoes
  5. In an oven dish, assemble the pie, place the meat first, and distribute the chicken, raisins, and hard-boiled egg in order if used.
    Pino en clay dish eggs over pino
  6. Put the mashed potatoes in generous tablespoons and then spread to cover everything.
    Shepherd's pie in clay dish
  7. Sprinkle with granulated sugar.
  8. If it is all hot, you can place it under the oven’s grill for 5-8 minutes until it is browned and serve immediately.
  9. The usual thing is to re-heat in a preheated oven to 200C or 400F until it is bubbling at the edges and browned on top, up 30-40 minutes.
  10. Or you can keep it refrigerated for up to 3 days and bake before serving.
  11. Serve hot and with the sugar bowl.
    Chilean Shepherd's Pie
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 654
  • Sugar: 14 g
  • Sodium: 206.8 mg
  • Fat: 23.9 g
  • Saturated Fat: 8.9 g
  • Carbohydrates: 62.7 g
  • Fiber: 8.4 g
  • Protein: 46.2 g