Creole cassava pie with spiced beef, olives, and sardo cheese gratin

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish.

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   2. Place the cassava in a pot with enough water and half of the salt. Cook for 25 to 30 minutes, until very tender. Drain well, remove any tough inner fibers, and mash into a rustic puree.

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   3. While the cassava is still hot, mix the mash with the butter, warm milk, half of the grated sardo cheese, the egg, some black pepper, and an extra pinch of salt if needed. Set aside.

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   4. For the filling, heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, and cook for 6 to 8 minutes until softened.

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   5. Stir in the garlic and cook for 1 minute. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.

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   6. Add the chopped tomato, tomato puree, green olives, sweet paprika, ground cumin, dried oregano, crushed chili flakes, the remaining salt, the remaining black pepper, and the beef stock or water. Cook for 10 to 12 minutes over medium heat, stirring, until the filling is juicy but thick.

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   7. Turn off the heat and stir in the fresh parsley. Taste and adjust seasoning if needed.

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   8. Spread the beef filling in the baking dish. Cover with the cassava mash, smoothing it with a spoon or spatula. Create gentle ridges on top and sprinkle with the remaining grated sardo cheese.

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   9. Bake for 15 to 18 minutes at 220 °C / 425 °F, until the pie is fully heated through. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

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    10. Let rest for 5 minutes before serving so the pie can set slightly and be easier to portion.