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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 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
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

Instructions

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.

Notes

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