Argentine potato pie with mild chimichurri roast beef and mozzarella center

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °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 1 teaspoon of the salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain.

3. 3

   3. Mash the hot potatoes with the butter, warm milk, nutmeg, some of the black pepper, and mix until you get a rustic but even mash. Set aside.

4. 4

   4. While the potatoes cook, heat the remaining olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 6 minutes, stirring.

5. 5

   5. Add the garlic and cook 1 minute more. Stir in the shredded beef chuck roast, sweet paprika, dried oregano, the remaining salt, the remaining black pepper, and mix well.

6. 6

   6. Cook the filling for 4 to 5 minutes to blend flavors. Add the fresh parsley, red wine vinegar, and crushed red pepper. Cook 1 minute more and remove from the heat.

7. 7

   7. Spread half of the mashed potatoes in the baking dish. Cover with all the roast beef and vegetable filling. Scatter the mozzarella evenly through the center.

8. 8

   8. Cover with the remaining mashed potatoes, smooth the top with a spoon, and sprinkle the Parmesan cheese over it.

9. 9

   9. Bake for 20 to 22 minutes at 200 °C / 400 °F, until the top is golden and the cheese inside is melted. If you want deeper color, broil for 2 more minutes, watching closely.

10. 10

    10. Let rest for 8 minutes before serving so the pie sets and slices more neatly.