Cassava Shepherd’s Pie with Smoked Beef, Golden Corn and Melted Cheese

Instructions

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   1. Place the cassava in a large pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 25 to 30 minutes, until very tender. Drain well, remove any fibrous cores, and mash with the butter and warm milk until smooth and thick. Season with half of the black pepper and set aside.

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   2. Meanwhile, heat the sunflower oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 1 more minute.

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   3. Add the shredded smoked beef, sweet paprika, cumin, dried oregano, and the remaining salt and black pepper. Mix well and cook for 2 minutes so the meat absorbs the flavors.

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   4. Add the crushed tomato, beef stock, corn kernels, and green olives. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the filling is juicy but not runny. Turn off the heat and stir in the fresh parsley.

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

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   6. Spread half of the cassava mash over the bottom of the dish. Evenly distribute all of the beef and corn filling on top. Cover with the remaining cassava mash, smoothing gently with a spoon.

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   7. Scatter the criollo cheese over the top and sprinkle with the breadcrumbs to create a crisp, gratinated crust.

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   8. Bake for 18 to 22 minutes at 220 °C / 425 °F, until the cheese is melted and the top is deeply golden. For more color, broil for 2 to 3 extra minutes, watching closely.

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   9. Let rest for 8 minutes before serving so the pie can set and slice more neatly.