Criollo lentil and beef pie with roasted squash, green olives, and rosemary golden potato topping

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash in a baking dish and toss with 1 tablespoon olive oil, a pinch of salt, black pepper, and half of the rosemary. Roast for 25 minutes, until tender and lightly browned.

2. 2

   2. While the squash roasts, place the potatoes in a pot with cold salted water. Bring to a boil and cook for 18 to 20 minutes, until fully tender. Drain and mash with the butter, warm milk, a pinch of salt, and black pepper. Set aside.

3. 3

   3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and a pinch of salt. Cook for 6 to 8 minutes until the vegetables are soft.

4. 4

   4. Add the garlic, sweet paprika, cumin, dried oregano, and chili flakes. Cook for 30 seconds, stirring, to bloom the spices.

5. 5

   5. Add the ground beef and cook for 8 to 10 minutes, breaking it up with a spoon, until fully browned with some caramelized bits. Season with salt and black pepper.

6. 6

   6. Stir in the tomato purée and beef stock or water. Cook for 5 minutes over medium heat so the filling comes together and thickens slightly.

7. 7

   7. Add the cooked lentils, green olives, chopped parsley, and roasted squash. Mix gently so the squash keeps some texture. Cook 2 minutes more and adjust salt and black pepper.

8. 8

   8. Lower the oven to 200 °C / 400 °F. Transfer the filling to a baking dish about 12 x 8 inches.

9. 9

   9. Spread the mashed potatoes over the filling, creating peaks with a spoon. Sprinkle the grated cheese and remaining rosemary over the top.

10. 10

    10. Bake for 20 to 25 minutes at 200 °C / 400 °F, until the top is hot and golden. For deeper color, broil for the last 2 to 3 minutes, watching closely.

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    11. Let the pie rest for 10 minutes before serving so it sets and is easier to portion.