Braised beef and sweet potato pie with wine-braised onions and crunchy corn topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the beef dry and season it with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sweet paprika.

2. 2

   Heat a wide pot or heavy casserole over medium-high heat with 1 tablespoon olive oil and 20 g (1 1/2 tbsp) butter. Brown the beef in batches for 6 to 8 minutes until well colored. Remove and reserve.

3. 3

   In the same pot, add the onion and a pinch of salt. Cook for 10 minutes over medium heat until soft and golden. Stir in the garlic, remaining sweet paprika, oregano, and bay leaf; cook 1 more minute.

4. 4

   Pour in the red wine and scrape up the browned bits from the bottom. Cook for 2 minutes. Return the beef to the pot, add the beef stock, partially cover, and cook over low heat for 50 minutes, stirring once or twice, until the meat is tender.

5. 5

   Meanwhile, cook the sweet potato in a pot of water with a pinch of salt for 15 to 18 minutes, until tender. Drain well and mash with the milk and remaining 20 g (1 1/2 tbsp) butter to make a rustic mash. Adjust with salt and a little pepper.

6. 6

   When the beef is ready, lightly shred it in the pot using two forks or a sturdy spoon. Remove the bay leaf. Add the green olives and half of the parsley. Cook 3 to 5 minutes more until the filling is juicy but thickened.

7. 7

   In a dry skillet over medium heat, toast the instant polenta cornmeal for 2 minutes, stirring. Add the corn kernels and cook 2 minutes more. Turn off the heat and mix with 60 g (2 oz) grated Sardo cheese.

8. 8

   Transfer the beef filling to a baking dish about 30 x 20 cm (12 x 8 in). Cover with the sweet potato mash, spreading it in a rustic layer with a spoon.

9. 9

   Scatter the corn and toasted cornmeal mixture on top. Finish with the remaining 30 g (1 oz) grated Sardo cheese.

10. 10

    Bake at 220 °C / 425 °F for 18 to 22 minutes, until the top is golden and the edges are crisp. For deeper color, broil for 2 additional minutes, watching closely.

11. 11

    Remove from the oven and let rest for 10 minutes. Finish with the remaining chopped parsley and a touch of black pepper before serving.