Argentinian potato pie with lemon chicken, sautéed chard and sardo cheese gratin

Instructions

1. 1

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

2. 2

   2. Place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 18-20 minutes, until tender. Drain well.

3. 3

   3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 6-7 minutes until softened.

4. 4

   4. Stir in the garlic and cook for 30 seconds. Add the diced chicken, 1 teaspoon salt, black pepper, sweet paprika, and dried oregano. Cook for 6-8 minutes, stirring, until the chicken is no longer pink and lightly browned.

5. 5

   5. Add the chopped Swiss chard and cook for 2-3 minutes until wilted. Pour in the chicken stock or water, then add the lemon zest and lemon juice. Cook 2 minutes more, until the filling is moist but not watery. Remove from the heat and stir in 40 g / 1.5 oz of the grated sardo cheese.

6. 6

   6. Mash the hot potatoes with the milk, 30 g / 2 tbsp butter, nutmeg, and salt to taste until creamy but firm.

7. 7

   7. Spread the chicken, onion, bell pepper, and chard filling into the baking dish in an even layer. Cover with the mashed potatoes and smooth the top with a spoon.

8. 8

   8. Mix the remaining sardo cheese with the remaining butter in small bits and scatter over the mashed potatoes for an even gratin.

9. 9

   9. Bake for 20-22 minutes at 220 °C / 425 °F, until the top is very hot and golden. For deeper color, broil for 2-3 additional minutes, watching closely.

10. 10

    10. Let rest for 10 minutes before serving so the pie sets and slices more neatly.