Vegetarian Pastel De Papa Potato and Lentil Pastel
Dive into the comforting layers of flavor with this Vegetarian Pastel de Papa, a delightful fusion of creamy mashed potatoes and a hearty lentil filling. This plant-based twist on the classic Latin American dish combines tender russet potatoes whipped to perfection with butter and milk, spread over a savory lentil mixture spiced with smoked paprika, ground cumin, and oregano. A touch of tomato paste and crushed tomatoes brings a rich depth to the filling, complemented by the sweetness of peas and a bubbling layer of melted mozzarella on top. Perfect for family dinners or meal prepping, this vegetarian potato and lentil pastel is baked to golden perfection and garnished with fresh parsley for a pop of color and freshness. Comfort food has never been so satisfying—or so easy to make!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 cups Cooked lentils
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 15-ounce can Crushed tomatoes
- 0.5 cup Frozen peas
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley
Instructions
Peel and cube the potatoes. Add them to a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Finely chop the onion and mince the garlic. Saute the onion until softened, about 5 minutes, then add the garlic and cook for another minute.
Add the cooked lentils to the skillet along with the tomato paste, smoked paprika, ground cumin, and dried oregano. Stir to combine and heat through.
Pour the crushed tomatoes into the skillet and stir. Let the mixture simmer for 10 minutes to develop flavor. Stir in the frozen peas and cook for another 2-3 minutes.
Drain the cooked potatoes and return them to the pot. Add the butter, milk, and 1 teaspoon of salt. Mash until smooth and creamy.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Spread the lentil mixture evenly in the bottom of the baking dish. Top with the mashed potatoes, spreading them out to cover the filling completely. Use a fork to create a decorative pattern on the surface, if desired.
Sprinkle the shredded mozzarella cheese over the mashed potatoes.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the pastel de papa from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 5768 mg | 251% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 51.0 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1390 mg | 107% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 9248 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
