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

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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Ingredients

    Filling

  • 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

Directions

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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Comments

  1. says

    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. Anonymous says

    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.

  3. says

    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

  4. says

    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.

  5. says

    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.

  6. says

    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!

  7. says

    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

  8. says

    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. :)

  9. Diana says

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

  10. Diana says

    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. =)

  11. Oliva says

    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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