Creamy, cheesy, and absolutely tasty. This Dominican pastelón de papa is the perfect comfort food. Seasoned ground beef is layered with mashed potato and is a perfect make-ahead dinner for busy nights.
This beef casserole with mashed potatoes is as easy as they come. Pastelón de papa is a Latin version of a Shepherd’s Pie.
This dish consists of layered mashed potatoes, ground beef, and cheese.
Simple and easy to make with a few basic ingredients, this is perfect for make-ahead and freezer meals. It’s so hearty and comforting!
Be sure to check out my Pastelón de Plátano Maduro (Sweet Plantains and Picadillo Casserole) and Baked Ziti Casserole for more easy weeknight dinners.
Ingredients
- Potatoes: I used Russet potatoes for this dish.
- Butter
- Milk
- Olive Oil
- Vegetables: Red onion, bell pepper and garlic
- Seasonings: Oregano, salt and pepper
- Ground Beef: I cook the ground beef using my picadillo recipe.
- Tomato Sauce
- Mozzarella and cheddar cheese: I like to use mild cheddar cheese, and full fat mozzarella.
How to make pastelón de papa
- Preheat oven to 350 degrees.
- In a medium pot, boil the potatoes with 1 teaspoon of salt, until tender. Remove potatoes from the pot and using a potato masher, mash the potatoes until they are made puré. Add the butter and milk, and combine well. Set aside.
- Season the meat with the onion, pepper, garlic, oregano, salt and pepper.
- In a medium pan, heat the oil over medium-hot heat. Add the meat and let cook until brown. Add the tomato sauce and water. Let simmer until all the liquid had evaporated.
- Lightly spray a glass baking pan with cooking spray. Add a layer of mash potatoes to the bottom of the pan. Then, add a second layer with all the cooked ground beef. Sprinkle half of the mozzarella and mild cheddar cheese. Spread another layer of mash potatoes and top with the rest of the cheese.
- Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
Frequently Asked Questions
This casserole can be made ahead and placed in the fridge after been assembled. When ready to eat, simply place in the oven covered for 30 minutes and then uncovered for an additional 15 minutes.
You can also cook the filling and make the mashed potatoes two to three days ahead of time and keep them covered in the fridge until you are ready to assemble.
Yes! This is great for freezer meals! I find that it is best to freeze the pastelón de papas before baking it in the oven.
Let it cool completely, then cover with plastic wrap and place in a freezer bag. It will keep well for up to 6 months.
Thaw it in the fridge overnight before baking as per the instructions in the recipe. Or, you can cook it right from frozen at 360F, covered with foil, for 90 minutes.
Honestly, you can totally enjoy this beef casserole by itself, but I also like to serve it with a side of steamed veggies. Green beans, asparagus, and carrots are all great choices.
Recipe Notes and Tips
- I love this casserole with ground beef, but you can also make it with ground lamb, chicken or turkey.
- Feel free to add in other veggies like carrots or mushrooms if you like.
More Beef Recipes
Mashed Potatoes and Beef Casserole (Pastelón de Papa)
Author:Ingredients
- 6-7 large potatoes
- 1 tablespoon butter
- 3/4 cup milk
- 2 tablespoons canola oil
- 1/2 medium red onion , chopped
- 1/2 medium green bell pepper , chopped
- 1 large garlic clove , minced
- 1 teaspoon dried oregano
- 2 teaspoons salt , divided
- 1/2 teaspoon ground black pepper
- 1 pound ground beef
- 1/2 cup tomato sauce
- 1 cup of water
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- In a medium pot, boil the potatoes with 1 teaspoon of salt, until tender. Remove potatoes from the pot and using a potato masher, mash the potatoes until they are made pure. Add the butter and milk, and combine well. Set aside.
- Season the meat with the onion, pepper, garlic, oregano, salt and pepper.
- In a medium pan, heat the oil over medium-hot heat. Add the meat and let cook until brown. Add the tomato sauce and water. Let simmer until all the liquid had evaporated.
To Assemble
- Lightly spray a glass baking pan with cooking spray. Add a layer of mash potatoes to the bottom of the pan. Then, add a second layer with all the cooked ground beef. Sprinkle half of the mozzarella and mild cheddar cheese. Spread another layer of mash potatoes and top with the rest of the cheese.
- Place in the oven, uncovered, for about 15-20 minutes or until the cheese has completely melted.
- Serve warm.
Notes
- This casserole can be made ahead and placed in the fridge after been assembled. When ready to eat, simply place in the oven covered for 30 minutes and then uncovered for an additional 15 minutes.
- I love this casserole with ground beef, but you can also make it with ground lamb, chicken or turkey.
- Feel free to add in other veggies like carrots or mushrooms if you like.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
Natalie Wisehart Wisehart says
Do you use a 9″ x 9″ glass pan? I should double the recipe and use a 9″ x 18″ pan if I want to feed more than 6, right?
Vanessa says
Yes.