Baked Papa Rellenas

Imagine a handheld shepherd’s pie – chili-spiced (plant-based) meat and veggies, all wrapped up in a crisp coating of mashed potatoes.

This Peruvian recipe was a mouth-watering surprise that all ages couldn’t get enough of!

I hope you try making it. It’s a beautiful and nourishing experience from South America.



  • 6 large potatoes
  • 1 Tbsp ground flaxseed soaked in 2 Tbsp unsweetened soy milk
  • 2 Tbsp vegan butter or margarine
  • Salt and pepper to taste


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder or chili pepper, minced
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/2 pound ground plant-based meat
  • 1/2 cup vegetable broth (or 1/2 cup water, 1 Tbsp tamari, 1 Tbsp nutritional yeast, and 1 tsp oregano or thyme)
  • 1/3 cup raisins
  • 1 bunch garden greens like chard or kale, chopped finely
  • Salt and pepper to taste


  • Ketchup, hot sauce or vegan mayo, for dipping


Make the mashed potatoes: chop and boil the potatoes in a large pot of water for about 20 minutes until tender, then mash with the remaining coating ingredients. Chill in the fridge while you make the filling.

Make the filling: in a large pan, heat the olive oil and brown the onion, then add the garlic and spices. Next, add and brown the plant-based meat, add the liquid, raisins, and greens, and boil down until it’s pretty dry. Check for salt and pepper and cool if you have time.

Assemble: Take ¼ cup mashed potatoes, make a well in your hands, fill with 2 Tbsp of the meat mix, cover the meat mix completely with the potatoes, and shape into 6 pointy round-ish shapes.

Bake at 400F for 15-20 minutes on a parchment-lined baking sheet until they are golden and slightly crisp on the outside. Serve hot. Enjoy! 🙂


“People usually consider walking on water or in thin air a miracle.

But I think the real miracle is to walk on earth.

Every day we are engaged in a miracle we don’t even recognize: a blue sky, white clouds, green leaves, the black, curious eyes of a child—our own two eyes.

All is a miracle. – Zen master Thich Nhat Hanh

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

7 responses to “Baked Papa Rellenas”

  1. maitricookswithlove Avatar

    Surprisingly delicious!!!

  2. maitricooksnewlife Avatar

    Instagram comment from Monica: I’m so intrigued! Saving this to try it out!!

    1. maitricooksnewlife Avatar

      @soyburrito_t1 Hooray, thanks Monica! I hope you love it! 🥰

  3. maitricooksnewlife Avatar

    Instagram comment from Priya: Beautiful words 😍 & yummy 😋

    1. maitricooksnewlife Avatar

      @masalavegan Thank you so much, Priya! 🥰

  4. maitricooksnewlife Avatar

    Facebook comment from Crystal: I’m coming over for dinner

    1. maitricooksnewlife Avatar

      @crystal Honestly, come for dinner anytime!!! 🤗💕🎉

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