Roasted Green Chile Pastel de Papa (Shepherd’s Pie) is a Whole30, hearty and complete meal with creamy, buttery mashed potatoes layered on top of a deliciously spicy ground beef and green chile mixture.
Roasted Green Chile Pastel de Papa (Shepherd’s Pie)
The other day I had a strong craving for mashed potatoes. Fluffy, creamy, buttery mashed potatoes…doesn’t that just sound so good?!
Since having just a massive bowl of mashed potatoes is not a complete meal, I figured I had to find something to serve with them.
I began looking through my fridge hoping inspiration would hit. First, I spotted a bag of perfectly roasted green chiles. Next, a pound of ground beef caught my eye. Still I had no ideas.
As tends to be the case when I have cooking-block (get it, like writer’s block?), I began scouring Pinterest for ideas. I simply typed in mashed potatoes and ground beef. All of a sudden I was bombarded with all kinds of different recipes for cottage pie, shepherd’s pie and pastel de papa. I liked the sound of those but none incorporated roasted green chiles, and I was now dead set on using green chiles as well.
I thought my search was a bust. But then I thought, “what if I come up with my own recipe?” Not only could I use exactly the ingredients I wanted but I might just stumble upon a new delicious dish to share on the blog.
So I went on my merry way, adding my Mexican-cooking flavor and a healthy, Whole30 twist and this fabulous roasted green chile pastel de papa (shepherd’s pie) was born.
How to Make Roasted Green Chile Pastel de Papa (Shepherd’s Pie)
To begin, wash, peel, and cut 3-4 medium russet potatoes into quarters. Place potatoes in a large pot of cold water and bring to a boil.
Simmer the potatoes until they are fork-tender, about 20-25 minutes. Drain the water and place the potatoes in a large mixing bowl.
Add the ghee, 1/2 cup of almond milk, 1 teaspoon of salt and 1/2 teaspoon of black pepper to the potatoes. Mash the potatoes with a potato masher (like the one shown here), or use an immersion blender or hand mixer for extra creamy mashed potatoes. Continue to add as much of the other half cup of almond milk until you have a smooth and creamy consistency.
Taste for seasoning and adjust as needed.
Now for the filling.
Preheat your oven to 375°F.
Return the same pot used to boil the potatoes to the stove and place on medium heat. Add in one pound of ground beef. Brown the meat and break it up as it cooks using a wooden spoon.
When the meat is still slightly pink, add 1/4 diced onion, 2 diced garlic cloves, and 2 diced carrots. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper (or season to your liking) and 1/4 teaspoon of ground cumin. Continue to cook for another 8 minutes.
Then, peel and dice 3-4 roasted green chiles (such as Anaheim, Pueblo or Hatch). For a less spicy dish, remove the seeds and veins from the chiles when dicing them. However, if you’re like us and love the spice, I left the seeds and veins plus added a diced jalapeño for even more of a kick.
Cook for another 4-5 minutes until the meat is cooked through and the carrots are slightly tender. Taste for seasoning and adjust the salt and pepper as needed.
Add the meat mixture to a medium-sized baking dish (about 2.5 quarts) and spread evenly throughout the bottom. Spoon the mashed potatoes all over the top and carefully spread until all the meat and vegetables mixture is covered.
Bake in the oven for 20-25 minutes. You can turn the broil on during the last 3-4 minutes to let the top brown slightly.
Cut into slices and serve.
Roasted Green Chile Pastel de Papa (Shepherd’s Pie) is a hearty and complete meal all by itself but is also great served alongside a fresh green salad.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.
Click here for another Whole30 green chile dish, Amazing Pork Green Chile with Spinach.
For a different meal involving mashed potato patties and green chile, click here.
The Whole30 book has a sweet potato shepherd’s pie that I love! Click here for a similar recipe to the one in the book.
Roasted Green Chile Pastel de Papa (Shepherd's Pie)
Ingredients
Mashed Potato Topping
- 3-4 medium russet potatoes
- 2 tbsp clarified butter or ghee
- 1 cup almond milk (see notes)
- 1 tsp salt
- 1/2 tsp black pepper
Ground Beef Filling
- 1 lb ground beef
- 1/4 diced white onion
- 2 diced garlic cloves
- 2 diced carrots
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 1/4 tsp ground cumin
- 3-4 roasted and peeled green chiles (Anaheim, Pueblo or Hatch)
- 1 diced jalapeño (optional, see notes)
Instructions
Mashed Potato Topping
- Wash, peel, and quarter 3-4 medium russet potatoes. Place in a large pot of cold water and bring to a boil.
- Simmer the potatoes until they are fork-tender, about 20-25 minutes. Drain the water and place the potatoes in a large mixing bowl.
- Add the ghee, 1/2 cup of almond milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the potatoes. Mash the potatoes with a potato masher (or use an immersion blender or hand mixer for extra-creamy mashed potatoes). Continue to add as much of the other half cup of almond milk until you have a smooth and creamy consistency.
Ground Beef Filling
- Preheat your oven to 375°F.
- Return the same pot used to boil the potatoes to the stove and place on medium heat.
- Add in one pound of ground beef. Brown the meat and break it up as it cooks using a wooden spoon.
- When the meat is still slightly pink, add the diced onion, garlic, and carrots. Season with a 1/2 teaspoon of salt, 1/4 teaspoon of pepper (or season to your liking), and the cumin. Continue to cook for another 8 minutes.
- Dice the peeled roasted green chiles. (See notes.)
- Cook for another 4-5 minutes until meat is cooked through and carrots are slightly tender. Taste for seasoning and adjust salt and pepper as needed.
- Add the meat mixture to a medium baking dish (about 2.5 quarts) and spread evenly throughout the bottom. Spoon the mashed potatoes all over the top and carefully spread until all the meat mixture is covered.
- Bake in the oven for 20-25 minutes. You can turn the broil on during the last 3-4 minutes to let the top brown slightly.
- Cut into slices and serve.
Notes
- You may also use regular butter and milk if you are not following Whole30.
- For a less spicy dish, remove the seeds and veins from the chiles when dicing them.
- For an even spicier version, don't remove the seeds and veins plus add a diced jalapeño.
I used canned hatch chilies and a fresh jalapeño. I also added some diced sweet potatoes. This was delicious and perfect for a cold, wet evening. My whole family loved it.
That sounds great! I am so glad you and your family enjoyed it.
Sounds so good. I will try it this week!
Thank you, let me know if you do!
I can’t wait to try this! My goodness, it looks so delicious!
Thank you so much! Let me know if you try it.
That sounds really yummy! I am glad you also included how to make the dish less spicy but I do not care for much heat. Thank you!
Thank you. Yes, the great thing is you can add less chile based on your preference or you can also choose to buy green chiles that are less spicy. There’s a type called mirasol that I believe is less spicy than Hatch or Pueblos chiles.
This recipe looks absolutely delicious!!
Thank you so much! It is great!