When i think of my favorite childhood meals, this Tambor de papa is the first thing that comes to mind. This Cuban style shepard's pie combines homemade mashed potatoes, cheese and Cuban picadillo. My dad was a chef for several years in Cuba and would regularly make this at home when I was a kid.

This gluten free dish is perfect for feeding a crowd or meal prepping. It's a perfect comfort meal for any occasion.

Why you'll love this Cuban Shepard's pie

Irresistible comfort food fusion - combines savory picadillo, creamy potatoes, and gooey cheese in one satisfying dish
Perfect blend of textures - the crispy top, fluffy mashed potatoes, and hearty meat filling create a delightful mouthfeel experience
Built-in flavor complexity from the picadillo's mix of seasoned ground beef, olives, capers, and raisins offers sweet, salty, and savory notes in every bite
The mozzarella cheese creates those Instagram-worthy stretchy cheese pulls that everyone loves
It's a complete meal in one dish, making it perfect for family dinners or meal prep
Introduces people to Cuban cuisine in an approachable, lasagna-like format that feels both familiar and exciting
Makes excellent leftovers as the flavors continue to develop overnight
The layered presentation creates a beautiful cross-section when served

Ingredients Needed for this Cuban tambor

Idaho Potatoes
Butter
Heavy Cream
Olive oil
Ground chuck beef 80/20
Salt
Bay Leaf
Large onion
Large garlic cloves
Green bell pepper
Red bell pepper

Tomatoes chopped
Tomato sauce
Dry white wine
Cumin ground
Crushed red pepper
Oregano
Green olives with pimento
Olive brine from the olive jar
Salt and pepper to taste
Mozzarella Cheese

Instructions to make this Cuban

Make the Cuban picadillo

Heat the olive oil in a large skillet over medium heat. When the pan is hot, stir in the ground beef, bay leaf and salt.
Once your beef is browned, drain out half the liquid and fat then return back to the stove at medium heat.
Add the onions, red bell pepper, green peppers and garlic. Stir well and allow it to cook a few 5 minutes.
Once your onions have become translucent, add the tomato sauce, wine, seasonings, olives and olive brine.
The add the cumin, oregano and pepper.
Lower the heat to low and cover. Cook for 10 minutes stirring occasionally and allowing about half of the liquid to evaporate. Remove from the heat, add additional salt and pepper to taste and set aside until ready to assemble.

Prepare the mashed potatoes

Peel your potatoes and cut them into one inch cubes. Rinse them with water and then place them in a dutch oven pot.
Add enough water to cover the potatoes with atleast one inch worth water. Add half a tablespoon of salt to the water.
Place the pot on the stovetop over medium high heat. Allow to cook until the potatoes are fork tender.
While the potatoes are cooking, Warm the heavy cream and butter in the microwave for about 1 minute or until the butter is melted.
Strain the water out of the potatoes. Add the butter and cream mixture to the potatoes. Using potato masher, mash the potatoes until smooth. Taste for salt and add more if desired.

Assemble the tambor de papa

Grease a non-stick 9x13 baking dish with 1 tablespoon of butter. Then place ⅓ of the mashed potatoes to the baking dish. Smooth out with a spatula to create an even layer.

Once you've smoothed out the mashed potatoes, place half the picadillo over the top.
Once the picadillo is smoothed out, layer one third of the mozzarella cheese.

Repeat the layers and over the final mashed potato layer top with the last bit of mozzarella cheese.

Cover loosely with aluminum paper and bake in the oven at 350 degrees for 25 minutes. Uncover and then bake uncovered for 5 minutes to brown the cheese.
Remove from the oven and allow to cool for about 10 minutes before cutting and serving.

Variations and Substitutions for Tambor de Papa

Meat Variations

Turkey or Chicken Picadillo: Use ground turkey or chicken for a lighter version
Beef and Chorizo Mix: Add Spanish chorizo for smoky depth
Vegetarian Picadillo: Use plant-based ground meat, lentils, or finely chopped mushrooms and walnuts
Seafood Version: Create a picadillo with shrimp or bacalao (salt cod)
Pork Picadillo: Traditional in some Cuban regions, offers a different flavor profile

Cheese Alternatives

Monterey Jack: Melts beautifully with mild flavor
Gouda: Adds a slight nuttiness
Cheddar: Sharper flavor than traditional mozzarella
Swiss Cheese: For a distinctive flavor

Potato Variations

Sweet Potato Topping: Adds color and nutritional benefits
Yuca (Cassava): More authentic Cuban ingredient
Plantain Mash: Traditional Caribbean variation
Potato-Cauliflower Mix: Lower-carb option
Garlic Mashed Potatoes: For extra flavor

Picadillo Adaptations

Extra Raisins: For a sweeter profile
Wine-Enriched Picadillo: Add red wine for depth
Spicy Picadillo: Incorporate chili peppers
Olive-Heavy Version: More olives for briny flavor
No-Raisin Picadillo: For those who prefer fully savory
Tomato-Forward: With more tomato sauce

Structural Variations

Individual Ramekins: For personalized servings
Deep Dish Style: With more layers
Tambor de Papa Cups: Made in muffin tins for appetizer portions
Shepherdʼs Pie Style: Single layer of picadillo with potato topping only

Storage instructions for Cuban cottage pie

Refrigerator Storage:

Allow the beef and potato casserole to cool completely before refrigerating
Cover tightly with plastic wrap or aluminum foil, or store in an airtight container
Refrigerate for up to 3-4 days
Store individual portions separately for easier reheating

Freezer Storage:

Can be frozen for up to 2-3 months
Wrap well in plastic wrap, then aluminum foil to prevent freezer burn
Label with date and contents
Consider freezing in individual portions
Freeze before baking for best results, or after baking once completely cooled

Reheating Guidelines:

From refrigerated: Bake at 350°F for 20-30 minutes until heated through
From frozen: Thaw overnight in refrigerator then bake at 350°F for 20-30 minutes, or bake from frozen at 350°F for 45-60 minutes
Cover with foil for the first part of reheating to prevent excessive browning
Remove foil for the last 5-10 minutes to crisp the potato topping

Safety Notes:

Don't leave at room temperature for more than 2 hours
If reheating in microwave, use medium power and stir filling occasionally
Ensure internal temperature reaches 165°F when reheating
Never refreeze previously frozen tambor de papa

Try these other Latin dishes

Print Recipe

Tambor De Papa

This delicious potato-based dish combines mashed potatoes and savory picadillo, This is perfect for family gatherings and meal prepping.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: cuban

Servings: 12

Calories: 526kcal

Author: Cari

Ingredients

For the Picadillo

2 tablespoons olive oil
2 Lb ground chuck beef Lean 93/7
1½ Teaspoon salt
1 bay leaf
1 Large onion chopped
4 Large garlic cloves minced
1 Green bell pepper deseeded and chopped
1 Red bell pepper deseeded and chopped
8 oz tomato sauce
¼ Cup red cooking wine
1 Teaspoon cumin ground
1 Teaspoon oregano
1 Teaspoon of black pepper
½ Cup manzanilla olives with pimento pitted
2 Tablespoon olive brine from the olive jar
¼ Teaspoon crushed red pepper optional

For the Mashed Potatoes

4 lbs Idaho potatoes
5 tablespoon unsalted butter
½ cup heavy cream
3 cups mozzarella cheese shredded