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Puerto Rican Potato Pastelón

  • Prep 30 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 6

Ingredients

5
lbs potatoes, washed, peeled and cubed
2
lbs lean ground beef
2
tablespoons vegetable oil
4
tablespoons sofrito
4
oz tomato sauce
1/2
teaspoon ground cumin
1
teaspoon ground oregano
3
hard-boiled eggs, diced
1
red bell pepper
Raisins, optional
salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
669.7
% Daily Value
Total Fat
24.5g
38%
Saturated Fat
7.2g
36%
Cholesterol
191.5mg
64%
Sodium
731.5mg
30%
Potassium
2247.1mg
64%
Total Carbohydrate
69.2g
23%
Dietary Fiber
9.3g
37%
Sugars
4.7g
Protein
42.6g
% Daily Value*:
Vitamin C
171.50%
172%
Calcium
8.70%
9%
Iron
39.80%
40%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can substitute the ground beef for chicken or mixed vegetables and tofu, if you prefer a vegetarian version.

Pastelón is perfect for those days when we don’t have much time to cook or arrive home tired from work. This dish can also be prepared in advance and heated later for a few minutes, before serving with cheddar cheese or your favorite queso. You can accompany this pastelón with a fresh green salad, steamed vegetables or rice with stewed habichuelas or beans.

One or two tablespoons of cream cheese can be added to the beef while stewing.

Directions

  • 1 For this recipe you’ll need a glass or metal baking dish, greased with a little butter.
  • 2 Boil the potatoes until well cooked, then mash to make a purée. Set aside.
  • 3 Next, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook for two to three minutes. Then incorporate the sofrito and ground beef; keep cooking until the meat has turned from pink to brown.
  • 4 When the meat is ready, pour in the tomato sauce and stir well. Add the remaining ingredients and continue cooking, without covering for 5 to 10 minutes. Remember to stir the mixture occasionally. Afterward, mix in the diced hard-boiled eggs and set to the side.
  • 5 Before assembling the pastelón, pre-heat your oven to 350°F.
  • 6 Take half of the potato purée and spread it over the bottom of the greased baking dish with a spatula. Spoon the stewed meat over the purée base; when finished, delicately cover the meat with the remaining purée to form the top of the pastelón.
  • 7 Last, sprinkle with cheese and bake for 35 minutes or until the cheese has begun to turn light brown. Remove from the oven and let cool for a few minutes. This potato pot pie is best served lukewarm to avoid crumbling.

Pastelón is perfect for those days when we don’t have much time to cook or arrive home tired from work. This dish can also be prepared in advance and heated later for a few minutes, before serving with cheddar cheese or your favorite queso. You can accompany this pastelón with a fresh green salad, steamed vegetables or rice with stewed habichuelas or beans.

Rate and Comment

Jeannette Quinones Jeannette Quinones
December 19, 2016

Pastelón is perfect for those days when we don’t have much time to cook or arrive home tired from work. This dish can also be prepared in advance and heated later for a few minutes, before serving with cheddar cheese or your favorite queso. You can accompany this pastelón with a fresh green salad, steamed vegetables or rice with stewed habichuelas or beans.