Pastelón De Papa Recipe
- Bunnie's Kitchen
- 2 days ago
- 2 min read
January 19, 2026 By: Bunnie's Kitchen
Pastelón De Papa Recipe. Plant based pastelón de papa is latino version of a shepherd's pie and lasagna. Milk based or vegan based cheese can be used for this recipe. Preferred cheese is Mozzarella. Bake in oven at 400 ° F for at least 30 minutes. Important seasoning is sazon for flavor. Tip: I love using Chef Pineiro's Sofrito con Achiote! I loved using the better than bouillon seasoned vegetable base paste. Substituting for ground beef is Impossible ground beef. Pastelón de papa had extravagant flavor.
Category : Vegetarian, Vegan
Course: Lunch / Dinner
Bake: 400 ° F
Oven Time: 25-30 Minutes
Stovetop: Potato Boil High Heat; Medium Heat - Low Heat
Stovetop Time: 40 Minutes
Prep Time: 15-20 Minutes
Total: 1 Hour 20 Minutes
Ingredients:
*Potato Masher Needed
Pot Boiled Water With Salt
1 Package of Ground Beef - Impossible Ground Beef
14 Red Potatoes
2.5 Tbsp Purple Onion
1/4 Green Bell Pepper
1 Ripe Plantain
1 cm Vegetable Oil
1.5 Tsp Minced Garlic
1/4 Cup Tomato Sauce
3 Tbsp Sofrito Con Achiote
1 Tbsp Butter / Vegan Dairy Free Butter
1.5 Cup Oat Milk
6 Slices Mozzarella Cheese / Dairy Free Mozzarella Cheese
Shredded Mozzarella Cheese / Dairy Free Shredded Mozzarella Cheese
Seasoning:
1/4 Tsp Salt
Sprinkle Black Pepper
1/2 Tsp Cumin
1/2 Tsp Oregano
1 Tbsp Vegetable Bouillon
1 Sazon Package
Instruction Guide:
Gather ingredients. Clean vegetables in water to rinse off dirt.
Start boiling water with salt on high heat for the peeled potatoes. Chop medium dice and boil until softened - 15 to 20 minutes.
Slice ripened, brown spotted plantain.
Add 1 cm of vegetable oil to pan on medium heat and fry until light golden brown.
Once removing plantains use the same oil for the vegan ground beef recipe.
Chop small diced green bell pepper and purple onion.
Add to pan with vegetable oil and cook for 4 minutes.
Place Impossible ground beef to pan to break up into small pieces. Cook for 3 minutes as it fries to a brown color.
Set stovetop heat to low. Then incorporate minced garlic, seasonings and vegetable Bouillon. Cook for 10 minutes.
The potatoes in water should be ready to be strained.
Mash potatoes with butter. Add milk - I preferred to use oat milk but use any milk/ dairy free milk you desire. Finishing mashing until smooth. Can add more milk if you want a creamier texture.
Oven set temperature to 400 ° F.
Obtain a baking pan. Layer in order : potato - ground beef mixture - plantain - shredded mozzarella cheese. Make 2 layers of this.
Top last layer with potatoes. Add 6 sheets of mozzarella cheese slices.
Place in over for 25 - 30 minutes. If want a cheesy crust put on HI for a minute.
Set for 5 minutes before eating. Makes great leftovers!
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