Rustic Potato Pie with Beef Filling, Red Cabbage and Merkén Chancaca Crust

Name: Rustic Potato Pie with Beef Filling, Red Cabbage and Merkén Chancaca Crust
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: Chilena
Ingredients: 1.1 lb ground beef; 2.6 lb potatoes; 1 3/4 cups onion; 4 cups red cabbage; 3/4 cup milk; 4 tbsp butter; 2 1/2 tbsp grated chancaca; 4 cloves garlic; 2 tbsp vegetable oil; 1/2 cup beef stock; 1 tbsp all-purpose flour; 2 tsp merkén; 1 tsp ground cumin; 1 tsp dried oregano; 1 tbsp apple cider vinegar; 1 3/4 tsp salt; 1 tsp black pepper; 1/4 cup fresh parsley

An original Chilean main dish featuring a juicy beef filling with onion, garlic, and cumin, a layer of sautéed red cabbage for freshness and color, and a rustic mashed potato topping finished with a thin sweet-smoky chancaca and merkén crust. Baked until golden, it delivers familiar Chilean flavors in a distinctive homemade presentation.

30 minPrep

50 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

500 g ground beef (for the pino)
1200 g potatoes (peladas and cut diced)
250 g onion (chopped diced small)
250 g red cabbage (cut fino)
180 ml milk (for the puree)
60 g butter (divided)
40 g grated chancaca (or panela grated)
12 g garlic (chopped fino)
30 ml vegetable oil (divided)
120 ml beef stock (for humedecer the pino)
12 g all-purpose flour (for espesar lightly the relleno)
6 g merkén (divided)
2 g ground cumin
1 g dried oregano
15 ml apple cider vinegar (for the repollo)
10 g salt (or a taste)
2 g black pepper (freshly ground)
10 g fresh parsley (chopped)

Nutrition facts

per serving

472 kcal

Calories

22 g

Protein

41 g

Carbs

24 g

Fat

4 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the butter or a few drops of the vegetable oil.
2
Boil the potatoes in a pot with water and half of the salt for 18 to 20 minutes, until very tender. Drain well.
3
While the potatoes cook, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until translucent. Stir in the garlic and cook 1 more minute.
4
Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up, until browned. Season with cumin, dried oregano, 1 teaspoon merkén, half of the black pepper, and a little salt.
5
Sprinkle the all-purpose flour over the meat and stir for 30 seconds. Pour in the beef stock and cook for 2 to 3 minutes until the filling is juicy but not runny. Turn off the heat and stir in half of the fresh parsley. Set aside.
6
In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the red cabbage and sauté for 4 minutes. Add the apple cider vinegar, a pinch of salt, and the rest of the black pepper. Cook 2 more minutes until slightly softened but still textured. Set aside.
7
Mash the hot potatoes into a rustic purée. Add the warm milk and 40 g butter, mixing until creamy. Adjust with the remaining salt if needed.
8
Mix the grated chancaca with the remaining teaspoon of merkén and the remaining 20 g butter until it forms a loose paste.
9
Assemble the pie in the baking dish: first spread the beef filling in an even layer, then cover with the sautéed red cabbage, and finish by spreading the mashed potatoes on top. Mark the surface with a fork.
10
Dot the chancaca and merkén mixture over the mashed potatoes so it melts and creates a light crust while baking.
11
Bake for 22 to 25 minutes at 200 °C / 400 °F, until piping hot and the top begins to brown. For deeper color, broil 2 to 3 additional minutes at 230 °C / 450 °F, watching closely.
12
Remove from the oven, let rest for 8 minutes, and finish with the remaining fresh parsley on top before serving.

Chef tips

For deeper flavor, let the beef filling rest for 10 minutes before assembling the pie. Do not overcook the cabbage so it keeps some contrast and does not release too much moisture into the dish.

Substitutions

You can replace the ground beef with ground turkey for a lighter-tasting version. If you do not have chancaca, use panela or brown sugar. The milk can be swapped for unsweetened plant-based milk and the butter for plant-based margarine, though the final flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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