Mother’s Day Series: Joaquin’s Pastel de Papa


With a big Argentinian family of 5 brothers, home for MONO sous chef,  Joaquin was very much centred around mealtime, a ritual his mom instilled in him since the start. Watch him pay homage with his traditional take on Pastel de Papa (a.k.a shepards pie). Comfort food at home, sorted.


For the filling

1 white onion
1 scallion
2 red bell peppers
1 white onion
2 red bell peppers
1 teaspoon smoked paprika cumin
1 teaspoon of black pepper
2 pieces of bay leaf
200 grams minced pork
400 grams minced beef
Olive oil and salt as needed
150 ml of Wine

For the mash

3 agria potatoes
150 grams butter
1 teaspoon of nutmeg
Salt to taste
*Optional hard boiled eggs!


Preheat the oven at 350 degrees.

On a medium pan, add olive oil and heat on medium flame. Add finely diced onion and chopped red peppers and cook until onion is translucent. Add in the smoked paprika, black pepper bay leaf and wine.

Add ground beef and minced pork to the pan, stir and cook until beef is no longer pink. Add in salt

Peel potatoes and add to large pot with enough water to cover well. Boil potatoes on low flame. Drain and transfer potatoes to a large bowl and mash using a potato masher or fork. Add in melted butter, nutmeg and salt. Stir until smooth.

Start by layering your baking bowl with the ground beef and pork. Add scallions on top. Optional – On half of the side, layer chopped hard boiled eggs. Top the entire bowl with the potato puree and bake it at 180 degrees.


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