Catedral de Lima is a classic Peruvian potato casserole, a comforting layered dish of creamy mashed potatoes, a savory ground beef filling with olives and hard-boiled eggs, all baked until golden. It gets its name from the Cathedral of Lima, reflecting the dish’s impressive, layered presentation. This recipe is a reliable crowd-pleaser because it combines simple, affordable ingredients into a rich, satisfying meal that can be prepared ahead and baked when needed.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled and quartered
- 4 tbsp (55 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warm
- Salt and black pepper to taste
- 1 tbsp (15 ml) vegetable oil
- 1 lb (450 g) ground beef (80% lean)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 cup (120 ml) beef broth
- 1/2 cup (75 g) pitted green olives, sliced
- 2 hard-boiled eggs, sliced
- 1/2 cup (50 g) grated Parmesan cheese (or queso fresco, crumbled)
Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- While the potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Season with salt and pepper.
- Add the onion and garlic to the beef and cook until softened, about 3-4 minutes. Stir in the tomato paste, cumin, and oregano, and cook for 1 minute more.
- Pour in the beef broth and bring to a simmer. Cook until the liquid has mostly evaporated, about 5 minutes. Remove from heat and stir in the sliced olives. Set aside.
- Preheat your oven to 375°F (190°C).
- Mash the cooked potatoes with 2 tablespoons (28 g) of the butter and the warm milk until smooth and creamy. Season with salt and pepper to taste.
- Use the remaining 2 tablespoons (28 g) of butter to grease a 9×13-inch (23×33 cm) baking dish.
- Spread half of the mashed potatoes evenly in the bottom of the prepared dish. Top with the beef mixture, spreading it evenly. Arrange the sliced hard-boiled eggs over the beef. Cover with the remaining mashed potatoes, spreading them to seal the edges.
- Sprinkle the top with the grated Parmesan cheese.
- Bake for 25-30 minutes, until the top is golden and the casserole is heated through. Let it rest for 5 minutes before serving.
Tips
- Potato texture: For the fluffiest mash, use russet or Yukon Gold potatoes. Avoid over-mashing, which can make them gummy.
- Make it ahead: Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the fridge.
- Substitutions: Ground turkey or chicken can replace the beef. If you don’t have green olives, use kalamata olives or capers for a briny kick. Queso fresco or mozzarella can stand in for Parmesan.
- Common mistake: Don’t skip draining the potatoes thoroughly before mashing; excess water will make the top layer soggy.
Serving Suggestions
Serve the casserole hot, cut into squares, with a simple side salad of lettuce, tomato, and red onion tossed with lime juice and olive oil. It also pairs well with steamed white rice or aji amarillo sauce on the side for extra heat.
Variations
- Vegetarian: Replace the ground beef with a mixture of sautéed mushrooms, zucchini, and carrots, and use vegetable broth.
- Spicy: Add 1-2 finely chopped aji amarillo peppers or a teaspoon of red pepper flakes to the beef mixture.
- Cheesy: Add 1 cup (115 g) of shredded cheddar or mozzarella to the mashed potatoes for a richer, gooier texture.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place individual portions in the microwave for 2-3 minutes, or reheat the whole casserole in a 350°F (175°C) oven for 15-20 minutes, until heated through. You can also freeze the baked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use instant mashed potatoes? Yes, but the texture will be less creamy and the flavor less rich. If using instant, prepare them according to the package directions, but reduce the liquid slightly to keep the mash firm enough to hold its layers.
What if I don’t have hard-boiled eggs? You can omit them, but they add a classic Peruvian touch. Alternatively, use sliced pickled jalapeños for a tangy crunch.
Can I make this casserole gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your beef broth and tomato paste are certified gluten-free if you have celiac disease.
How do I know when the casserole is fully cooked? The casserole is done when the top is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C) if you want to be precise, but since all components are already cooked, it’s mainly about heating through.
Can I use ground pork instead of beef? Absolutely. Ground pork will work well; ensure it reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines when browning.
Why is my casserole watery? This usually happens if the potatoes were not drained well or if the beef mixture retained too much liquid. Make sure to cook the beef until the broth has mostly evaporated, and thoroughly drain the potatoes before mashing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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