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Pastel de Papa (Healthier version)

This is a healthier version of Pastel de Papa. Growing up in an Argentinean household this was our comfort food.
Course: Main Course


Mashed Cauliflower

  • 1 Large Head Of cauliflower
  • 2 Scallions
  • 2-3 Cloves Of garlic
  • 2 Cups Milk
  • 1/2 Cup Parmesan cheese (Save a little to top at end of recipe)

Meat Filling

  • 2 Pounds Ground beef or turkey
  • 2 Medium Red onions
  • 2 Large Hard boiled eggs
  • 1/2 Cup Raisins
  • 1/2 Cup Stuffed Manzanilla Olives
  • 3 Tbsp Oregano
  • 3 Tbsp Paprika
  • 1/3 Cup Flour
  • 1/4 Cup Room temp water


Mashed cauliflower

  • Cut up cauliflower head into small florets 
  • Smash and peel garlic
  • Add cauliflower, garlic and milk to pot (I prefer a Dutch oven). Add a few good pinches of salt.
  • Cook on medium high for 15-20 mins until cauliflower is tender 
  • While cauliflower is cooking go ahead and chop the scallions
  • Drain all the milk expect about a 1/4 cup.
  • Mash or blend cauliflower and garlic. I like to use an immersion blender to get a smooth texture.
  • Add scallions, Parmesan cheese, salt and pepper to taste and set aside to cool

Meat Filling

  • Chop onions, olives, eggs.
  • Heat pan with about 1/4 cup of olive or avocado oil to medium high
  • Sautéed onions for 10-15 mins until tender
  • Add meat and brown
  • Add oregano and paprika and salt and pepper to taste
  • Add water
  • Sprinkle flour over meat and stir
  • Turn heat off and add eggs, raisins and olives

Making the Patel de Papa

  • Spread mashed cauliflower on bottom of oven safe bowl and up sides making a bowl for meat to sit in.
  • Add meat mixture 
  • Top meat with more mashed cauliflower 
  • Top with Parmesan cheese and garnish (optional)
  • Preheat oven to 350 degrees and bake covered for 45 mins. Uncover and cook additional 15 mins till golden brown and bubbly.. Enjoy!