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Puerto Rican Potato Pastelón

Name: Puerto Rican Potato Pastelón
Prep time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Caribbean
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

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

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.

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

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.

You can substitute the ground beef for chicken or mixed vegetables and tofu, if you prefer a vegetarian version.
One or two tablespoons of cream cheese can be added to the beef while stewing.

Nutrition Facts

Serving Size: 1 Serving

Calories: 669.7

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.

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.