Argentine mashed potato pie with shredded roast beef, chili leek, and gratinéed provolone topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the beef roast in a large pot, cover with water, and add a pinch of salt. Bring to a boil, reduce the heat, and cook for 45 minutes, or until the meat is tender. Remove, let it cool slightly, and shred it by hand or with two forks. Reserve 120 ml / 0.5 cup of the cooking liquid.

3. 3

   While the beef cooks, place the potatoes and sweet potato in another pot with cold salted water. Cook for 18 to 20 minutes until very tender. Drain well.

4. 4

   Make the mash by mashing the potatoes and sweet potato with 20 g / 1.5 tbsp butter, the milk, nutmeg, half of the salt, and some black pepper. Mix until you have a rustic mash and keep warm.

5. 5

   In a wide skillet, heat 1 tbsp / 15 ml olive oil with the remaining 20 g / 1.5 tbsp butter over medium heat. Add the onion and cook for 4 minutes. Add the leek and cook 5 minutes more until soft.

6. 6

   Add the garlic, sweet paprika, mild chili flakes, dried oregano, and bay leaf. Cook for 1 minute, stirring, to release the aromas without burning the spices.

7. 7

   Add the shredded beef to the skillet. Pour in the white wine and let it reduce for 2 minutes. Add the beef stock and the reserved 120 ml / 0.5 cup cooking liquid. Cook for 8 to 10 minutes over medium heat until the filling is moist but not runny. Remove the bay leaf and stir in the chopped parsley. Adjust with the remaining salt and black pepper.

8. 8

   Grease a baking dish with the remaining 1 tbsp / 15 ml olive oil. Spread the beef filling evenly. Cover with the rustic mash, smoothing the surface with a spoon.

9. 9

   Sprinkle the provolone on top and bake at 220 °C / 425 °F for 15 minutes. Then broil or gratinate for 3 to 5 minutes more, until the cheese is golden and bubbling.

10. 10

    Let rest for 10 minutes before serving so the pie sets and portions cleanly.