Andean Yellow Potato Pie with Alpaca Ragout, Huacatay, and Quinoa Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Boil the yellow potatoes in water with a pinch of salt for 12 to 15 minutes, until just tender but still firm. Drain and let them cool for a few minutes.

3. 3

   Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the alpaca meat for 5 to 6 minutes with salt and black pepper. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of vegetable oil, red onion, garlic, and carrot. Sauté for 4 minutes. Stir in the ají panca paste, cumin, and oregano, and cook 2 minutes more.

5. 5

   Add the chopped tomato, peas, and beef stock. Return the alpaca to the skillet and cook over medium-low heat for 12 to 15 minutes, until you have a juicy but not runny ragout. Add half of the huacatay and adjust with salt and black pepper.

6. 6

   Lightly mash half of the yellow potato slices and mix them with the butter and evaporated milk to create a rustic base. Keep the other half of the slices whole for layering.

7. 7

   Assemble the pie in the baking dish: first spread the rustic potato mixture, then half of the alpaca ragout, then half of the fresh cheese. Add a layer with the remaining whole potato slices, cover with the rest of the ragout, and finish with the remaining fresh cheese.

8. 8

   Mix the cooked quinoa with the beaten egg, the remaining huacatay, and a pinch of salt. Spread this mixture over the top of the pie to create the crust.

9. 9

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the top is set and golden. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let the pie rest for 8 minutes before serving so it can set and be sliced more neatly.