Molde de Papa y Carne (Colombian-Style Potato and Meat Pie)

by Erica Dinho on March 19, 2010

Last week I made one of my favorite comfort foods, Molde de Papa y Carne (potato and meat pie). It’s similar to Sheperd’s Pie. I make this dish often during the winter, but for some reason, I haven’t shared it with you yet. Well, today is the last day of Winter, so here it is, this delicious and comforting dish that my grandmother used to make and I’ve always loved.

When I want something simple to make and satisfying, this potato and meat pie always does the trick.

Here is the Colombian version of Sheperd’s Pie. Enjoy it!

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  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 1 garlic clove
  • 1/4 cup chopped red bell pepper
  • 1 scallion finely chopped
  • 1/2 cup peas
  • 1/2 cup carrots
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 1 tablespoon tomato paste
  • 1/3 cup beef broth
  • 1/2 teaspoon color or achiote
  • 1/4 cup fresh cilantro
  • Potatoes

  • 2 pounds of potatoes, peeled and diced
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1/2 teaspoon paprika
  • salt and pepper
  • 3 hard boiled eggs, sliced


Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender. About 15 minutes.

Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the milk, butter, paprika, salt and pepper and continue to mash until smooth.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the oil and butter into a saute pan and set over medium high heat.

Add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic, scallion, red bell pepper and stir to combine.

Add the beef, pork, cumin, color, salt and pepper and cook until browned and cooked through, approximately 3 minutes.

Add the tomato paste, beef broth, cilantro and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add peas to the meat mixture and spread evenly into a baking dish or individual ramekins. Top with sliced boiled egg and the mashed potatoes, smooth with a rubber spatula.

Place on a baking sheet on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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{ 33 comments… read them below or add one }

1 Carla March 19, 2010 at 10:37 AM

Beautiful photo’s. This sounds really interesting with the addition of the sliced egg inside. Shepherds Pie can be so boring. Not this one though. Thanks Erica.


2 Lyndsey March 19, 2010 at 11:32 AM

This could easily become my favorite comfort food. yummm!


3 Sarah Naveen March 19, 2010 at 11:40 AM

Nice click..This sounds interesting…yummy!!!


4 Bo March 19, 2010 at 12:28 PM

This sounds so delicious!


5 Luigi March 19, 2010 at 1:17 PM

Looks lovely, a tiny bit like a shepherds pie. Only better, and Colombian. lol.


6 5 Star Foodie March 19, 2010 at 2:55 PM

Shepherd’s pie is our favorite and I love your version! Especially the addition of eggs! Can’t wait to give it a try!


7 Chef E March 19, 2010 at 3:49 PM

So many great meat pies, so little a tummy! Now I am really hungry, but you just gave me a great idea for dinner!


8 Erica March 19, 2010 at 3:56 PM

Thank you everyone :)


9 Faith March 19, 2010 at 6:19 PM

Meat and potatoes in any form is a favorite at my house! This looks like a delicious variation on a real classic!


10 Anonymous March 19, 2010 at 7:03 PM

Me encanta el pastel de carne. Yo suelo prepararlo por el estilo, pero con otras especias. Le pongo: salvia, nuez moscada, oregano, pimienta y un poco de pimentón de la Vera.
La próxima vez le pondré el comino.
Un beso.


11 Anna March 19, 2010 at 8:54 PM

I use to make this kind of dish a lot when I was living in Australia, but somehow I forgot all about it. Thanks Erica for remind me. Loved the cute pan, looks gorgeous. :-D


12 peanutts March 19, 2010 at 9:28 PM

yummm, I love meat pies


13 Erica March 19, 2010 at 9:30 PM

Hi all, Thank you so much for visiting my site!


14 rebecca subbiah March 19, 2010 at 10:42 PM

yummy looks so good have a great weekend


15 Velva March 19, 2010 at 11:06 PM

As soon as I saw the post, I thought this is a Colombian style Sheppard’s Pie. I love it. This meal is comforting and perfect for a family meal.


16 DebinHawaii March 20, 2010 at 4:56 AM

It looks wonderful–I love the addition of the eggs too. ;-)


17 Simply Life March 20, 2010 at 6:50 AM

what a perfect comfort meal! oh and I passed an award onto your site yesterday! :)


18 grace March 20, 2010 at 6:51 AM

the eggs are a very interesting and appealing addition! this is a wonderful comfort food, erica–great post!


19 Angie March 20, 2010 at 10:55 AM

This looks so good! I tried a Cuban style one from a fried that had plantains on tops and salty things with the hamburger meat like olives. Its such a great dish because it is so versatile.


20 Erica March 20, 2010 at 11:08 AM

Thank you everyone!


21 pierre March 20, 2010 at 1:18 PM

hi rica!!
a new way to finish leftovers !! Cheers from Paris Pierre


22 Chris March 20, 2010 at 5:20 PM

As soon as I read the title I thought “shepherd’s pie” but this looks way better than that. The peppers and cilantro are enough to put an extra smile on my face. Thanks for sharing, you rock!


23 Kim March 20, 2010 at 9:46 PM

I think I like your version better than the traditional shepard’s pie. I love the crust that formed on your potatoes. In fact, I’m drooling over here:D


24 Oysterculture March 21, 2010 at 12:05 AM

Well I know I am going to love it as I love Shepard’s Pie – cannot wait to try


25 Pocky March 21, 2010 at 1:58 PM

Oh my goodness!! That looks delicious. It reminds me of Shepard’s pie but better. I love the hard boiled egg slices. I just had lunch but now I’m hungry again. :)


26 Erica March 21, 2010 at 2:14 PM

Thank you guys!!!!


27 tasteofbeirut March 22, 2010 at 10:13 AM


This looks so delicious! You make me want to reach into this witha huge spoon and eat a mouthful right this second! I should go have breakfast!


28 Jenn AKA The Leftover Queen March 22, 2010 at 3:28 PM

This looks great! I have a few of those little lidded cooking crocks…now I know what I want to make in them, next!


29 Diana November 4, 2010 at 10:55 AM

Hi Erica,
Just wondering if you could recommend the size of the baking dish? Would a 9×13 inch container be too big? Thanks!


30 Erica November 4, 2010 at 11:18 AM

Diana- I used one a little smaller!


31 Diana November 5, 2010 at 2:11 PM

Ok, then I’ll try with an 8×8 this weekend and let you know how it turned out. Thanks Erica!


32 Diana November 8, 2010 at 12:15 PM

Yum, Yum, Yum!!! That’s all I can say about this. I made it yesterday for lunch and everyone raved about it. I used an 8×8 baking dish and served it with slices of avocado and oddly enough, it kind of tasted like sancocho de res LOL. It was fantastic. =)


33 Oliva July 8, 2014 at 10:56 PM

I really enjoy this recipe! I made it couple of times. I like to make extra meet to freeze for a later time. Then I just make the mash potatoes and bake it. Thank you very much!


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