Cochayuyo (Chilean seaweed) pie is a dish that combines the unique flavor of cochayuyo seaweed with creamy mashed potatoes in the style of a shepherd’s pie. It’s an excellent option for those looking to incorporate marine ingredients into their diet in a delicious and nutritious way.
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How to Make Cochayuyo Pie?
This dish is made with alternating layers of mashed potatoes and a sautéed cochayuyo filling with spices, topped with gratinéed cheese. The seaweed must first be soaked to soften it, resulting in a comforting dish that’s perfect for sharing with family.
Nutritional Information
Each serving of cochayuyo pie contains approximately 320 kcal, 8 g protein, 15 g total fat (4 g saturated fat), 20 mg cholesterol, 35 g carbohydrates, 3 g sugars, and 800 mg sodium.
Recipe for Cochayuyo Pie with Potatoes and Cheese
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4
Ingredients
- ½ kg firm potatoes
- 100 g dried cochayuyo seaweed
- 50 g grated cheese
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 tomato, sliced
- ½ teaspoon cumin
- ½ cup vegetable oil
- Fine sea salt
- Black pepper
Instructions
- Wash the cochayuyo under cold water to remove impurities. Soak it in cold water for 12 hours or overnight to soften. Drain the soaking water and place the cochayuyo in a pot with boiling water. Cook over medium heat for 20 minutes or until tender.
- Drain and let cool before chopping into small pieces. Wash and cook the potatoes in salted water until soft (about 20 minutes). Peel and mash with a potato masher or fork until smooth. Adjust salt to taste.
- Heat the oil in a skillet and sauté the garlic and onion until translucent. Add the chopped cochayuyo and cook for 5 more minutes. Add the paprika, oregano, cumin, salt, and pepper. Mix well and remove from heat.
- In an ovenproof dish, place a layer of mashed potatoes, then a layer of cochayuyo, and repeat until finished. Top with tomato slices and sprinkle with grated cheese. Bake at 180°C (356°F) for 15 minutes or until the cheese melts and browns. Let it rest for 5 minutes before cutting it into portions.
Additional Tips
Instead of cooking the cochayuyo just in water, using a mild vegetable broth can greatly enhance its flavor, balancing the intense marine taste of the seaweed with softer, more complex notes.
Benefits of eat Cochayuyo
Cochayuyo is a natural source of fiber, calcium, iron, and iodine—essential nutrients for digestion, bone health, and proper thyroid function. Regular consumption helps reduce cholesterol and promotes satiety, making it ideal for healthy, balanced diets.
