Beef & Potatoes Casserole -Pastelon de Papa

Minced beef filling

2 tablespoon olive oil

1 red onion (medium-size, minced

3 cloves of garlic minced

1 lb minced beef

1 cup tomato sauce

1 1 bell pepper

1 1/2 teaspoon salt

2 tablespoons of oil

1 cup of water

1/2 teaspoon pepper

Potato Casserole

2 lb of potatoes (like Russet) , peeled

1 1/2 teaspoon of salt , divided (or more, to taste)

1 cup of milk

1/4 cup of butter , plus extra for greasing the pan

1 tablespoon of garlic powder

2 1/2 cups of grated mozzarella or Cheddar cheese


Making filling:

In a non stick skillet heat the olive oil and brake down the beef. When its brown add all other ingredients including the water and tomato paste. Cover and let it simmer until beef is saucy but not super dry.

Prepping potatoes:

Boil the potatoes in salted water (½ teaspoon of salt)until they are cooked through. Mash the potatoes, while still warm, until there aren’t any lumps.Mix in potatoes milk, butter, garlic powder, and salt to taste.


Grease a 9-cup baking pan. Spread half of the potato mash in the baking pan, with the ground beef and cover with half the cheese. Top with the other half of the potatoes followed by remaining half of the cheese.

I like to put the first layer of cheese in slices. It melts but not completely allowing you to find cheese when you eating.


Cook in a preheated oven at 350 ºF for 20 minutes, or until the top is a light golden color, and cheese is bubbly.


Let it rest for at least 15 minutes before serving. This goes great with green salad.

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