Argentine Rustic Potato Pie with Paprika Beef, Green Olives, and Sardo Cheese Topping

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Lightly grease a medium baking dish with 1 teaspoon of the olive oil.

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   2. Cook the potatoes and pumpkin in a pot of water with half of the salt for 18 to 20 minutes, until very tender. Drain and let them steam dry for 1 minute over the turned-off heat.

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   3. Mash the potatoes and pumpkin with the butter and warm milk until smooth. Season with a little black pepper and set aside.

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   4. While the mash cooks, heat the remaining olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 to 6 minutes until softened.

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   5. Stir in the garlic and cook for 30 seconds. Add the ground beef and break it up with a spoon. Cook for 6 to 8 minutes until no longer pink and lightly browned.

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   6. Add the sweet paprika, ground cumin, dried oregano, ground chili flakes, the remaining salt, and black pepper. Stir well to flavor the meat without burning the spices.

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   7. Add the crushed tomato and cook for 8 to 10 minutes over medium heat, stirring, until the filling is juicy but thick. Stir in the green olives and fresh parsley, mix, and remove from the heat.

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   8. Spread the meat filling in the baking dish. Cover with the potato-pumpkin mash, smoothing it with a spoon to seal the edges well.

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   9. Brush the surface with the beaten egg and sprinkle the grated Sardo cheese evenly on top.

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    10. Bake the pie at 220°C / 425°F for 18 to 22 minutes, until the topping is golden and bubbling. If you want deeper color, broil for 2 extra minutes, watching closely.

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    11. Let rest for 8 to 10 minutes before serving so the pie can set and slice more neatly.