Roasted Green Chile Pastel de Papa (Shepherd’s Pie) is a Whole30, satisfying one-dish meal featuring creamy, buttery mashed potatoes layered over a spicy ground beef and roasted green chile filling.
Roasted Green Chile Pastel de Papa (Shepherd’s Pie)
One afternoon I was craving fluffy, creamy mashed potatoes. Instead of serving a big bowl on its own, I wanted something more complete. Scanning my fridge, I found a bag of roasted green chiles and a pound of ground beef — perfect candidates for a hearty casserole.
I looked through recipes for shepherd’s pie, cottage pie, and pastel de papa for inspiration, but none included roasted green chiles. So I decided to create my own version, combining Mexican-inspired flavors with a Whole30-friendly approach. The result is a comforting Pastel de Papa with roasted green chiles folded into a savory beef filling, topped with rich mashed potatoes.
How to Make Roasted Green Chile Pastel de Papa (Shepherd’s Pie)
Begin by preparing the mashed potato topping. Wash, peel, and quarter 3–4 medium russet potatoes. Place them in a large pot of cold water and bring to a boil. Simmer until fork-tender, about 20–25 minutes. Drain and transfer the potatoes to a large bowl.
Add 2 tablespoons of ghee, 1/2 cup of almond milk to start (reserve the rest), 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mash using a potato masher, immersion blender, or hand mixer until smooth and creamy. Add more almond milk as needed to reach your desired consistency and adjust seasoning to taste.
Prepare the filling
Preheat the oven to 375°F (190°C). Return the pot used for the potatoes to medium heat and add 1 pound of ground beef. Brown the meat, breaking it up as it cooks. When the beef is still slightly pink, add 1/4 cup diced white onion, 2 cloves minced garlic, and 2 diced carrots. Season with about 1 teaspoon salt, 1/4–1/2 teaspoon black pepper (adjust to taste), and 1/4 teaspoon ground cumin. Cook another 8 minutes.
Peel and dice 3–4 roasted green chiles (Anaheim, Pueblo, or Hatch). For a milder dish, remove seeds and veins before dicing. For more heat, leave the seeds and veins and optionally add a diced jalapeño.
Cook everything together another 4–5 minutes, until the meat is fully cooked and the carrots are tender. Taste and adjust salt and pepper if needed.
Transfer the meat and vegetable mixture to a medium baking dish (about 2.5 quarts) and spread it evenly across the bottom. Spoon the mashed potatoes over the top and smooth to fully cover the filling. Bake for 20–25 minutes. If you like a golden top, broil for the final 3–4 minutes — watch closely so it doesn’t burn.
Remove from the oven, slice, and serve. This Pastel de Papa is a filling, complete meal on its own, and it pairs nicely with a simple green salad for added freshness.
I hope you enjoy this blend of comforting mashed potatoes and vibrant roasted green chile flavor. Buen provecho!
Please leave a comment if you make this or tag on Instagram @everydaylatina.
Recipe
Roasted Green Chile Pastel de Papa (Shepherd’s Pie)
by Gemma Aguayo-Murphy
1 hr 30 mins
Main Course
Mexican
Ingredients
Mashed Potato Topping
- 3-4 medium russet potatoes
- 2 tablespoon clarified butter or ghee
- 1 cup almond milk (see notes)
- 1 teaspoon salt
- ½ teaspoon black pepper
Ground Beef Filling
- 1 lb ground beef
- ¼ diced white onion
- 2 diced garlic cloves
- 2 diced carrots
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ¼ teaspoon ground cumin
- 3-4 roasted and peeled green chiles (Anaheim, Pueblo or Hatch)
- 1 diced jalapeño (optional)
Instructions
Mashed Potato Topping
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Wash, peel, and quarter 3–4 medium russet potatoes. Place them in a large pot of cold water and bring to a boil.
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Simmer until fork-tender, about 20–25 minutes. Drain and transfer to a mixing bowl.
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Add ghee, ½ cup almond milk, salt, and pepper. Mash until smooth, adding more almond milk as needed for a creamy texture.
Ground Beef Filling
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Preheat oven to 375°F (190°C).
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Return the pot to medium heat and brown the ground beef, breaking it up as it cooks.
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When still slightly pink, add diced onion, garlic, and carrots. Season with salt, pepper, and cumin. Cook about 8 minutes.
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Dice the peeled roasted green chiles and add them to the pot.
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Cook another 4–5 minutes until the meat is done and carrots are tender. Adjust seasoning.
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Spread the meat mixture in a 2.5-quart baking dish. Spoon the mashed potatoes over the top and smooth to cover.
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Bake 20–25 minutes. Broil the last 3–4 minutes if you want the top browned.
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Slice and serve warm.
Notes
- You can use regular butter and milk if you are not following Whole30.
- For a milder version, remove the seeds and veins from the chiles before dicing.
- For a spicier result, keep the seeds and veins and add a diced jalapeño.
Did you try this recipe?
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