Papa Rellena Pie Recipe
Papa Rellena Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Main Course
  • 3 medium yukon gold potatoes cubed
  • 2 tbsp salted butter
  • 2 tbsp milk
  • 4 tbsp olive oil separated
  • 1 lb ground turkey or beef
  • 1 medium green pepper diced
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1/4 dry white cooking wine
  • 8 oz prepared tomato sauce
  • 1 dash sriracha
  • 1 tbsp Worcestershire sauce
  • 1 tsp cumin
  • 1 bay leaf
  • 1 cup breadcrumbs
  1. Peel and cube potatoes.

  2. Add potatoes to a salted boiling pot of water until potatoes are fork tender, about 10-15 minutes. 

  3. Drain potatoes and put them back into pot or large bowl for mashing.

  4. Add butter and milk and begin mashing. Add salt and pepper to taste.

  5. Set potatoes aside and let them come to room temperature.

Picadillo (Base Layer)
  1. Add 2 tbsp of the olive to a pan over medium heat. Reserve the other two for mixing with the breadcrumbs. Once olive oil is heated and fragrant, add the ground meat.

  2. When ground meat is browned, add diced green peppers and onions. Cook until onions are translucent. 

  3. Add the minced garlic and stir for about 1-2 minutes carefully making sure not the burn the garlic.

  4. Begin adding wet ingredients, first with the cooking wine to deglaze the pan.  Then add the can of tomato sauce, sriracha, and Worcestershire sauce. I like to add the tomato sauce gradually as I mix it in to make sure the meat mixture is coated nicely.

  5. Add the cumin, bay leaf, and then salt and pepper to taste.

  6. Cover and let simmer on low for at least 25-30 minutes gradually stirring every 5 minutes. If the mixture begins to look dry, add a bit more dry wine.

Assemble and Breadcrumb Topping
  1. Preheat the oven to 450

  2. In a medium bowl add the breadcrumbs, salt, and pepper to taste, and gradually add in the remaining olive. Mix well to coat the breadcrumbs. 

  3. In a casserole or baking dish, add the layer of picadillo to the bottom. then layer with the potatoes. Keep the potato layer about 1/4" to 1/2". 

  4. On top of the picadillo layer, add the potatoes and smooth out over the picadillo. Keep the potatoes to 1/4" to 1/2" high.

  5. Layer the breadcrumbs on top of the potato layer and put in the oven for 10 minutes until the breadcrumbs look toasted.

  6. Remove from oven and enjoy!