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Constantly Varied Kitchen: Pastel de Papa by Nick Massie - CrossFit Journal

In HD Videos, Nutrition

January 02, 2014

Video Article

There are a multitude of ways to make pastel de papa. This particular recipe is Zone friendly.

“(It’s) kind of like a shepherd’s pie with sweet potatoes,” explains chef Nick Massie. “If I had one meal to choose as far as (a) make-ahead meal, this would be it.”

The ingredients include ground beef, hard-boiled eggs, raisins, crushed tomatoes, minced garlic, sliced green olives, Italian seasoning, sweet-potato purée, onion and olive oil.

He begins with olive oil in a cast-iron pot, adding garlic to brown before throwing in onions, salt and pepper. Next, it’s time to add beef seasoned with salt and pepper, and he breaks up the meat as it cooks.

When the beef is cooked about medium well, he tosses in the Italian seasoning, continuing to break up the meat. The tomatoes, raisins and green olives follow. Eggs are the last addition.

“Fold ’em gently. Don’t really want to be mixin’ it a ton after those go in,” says Massie, who runs

To download the recipe for pastel de papa, click here.

Video by Marston Sawyers, Nick Massie and Julian Marquez.

5min 9sec

HD file size: 95 MB
SD mov file size: 36 MB

Please note: For smoother viewing of HD videos, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional reading: Additional audio: CrossFit Radio Episode 218 by Justin Judkins, published April 4, 2012.

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3 Comments on “Constantly Varied Kitchen: Pastel de Papa”


wrote …

I tried this yesterday and I must say that this is really good. I am a pretty small guy so this recepie was enough for 15 portions. Back at work I gave some colleagues a taste, and they liked it. Now I have to distribute your recepie :) Thank you Paleo-Nick. I want more!


wrote …

I used 6 metal containers to store this meal in. What temperature would you recommend to cook these in the oven?


wrote …

I added cinnamon... it tastes so good...

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