Chilote potato bake with lamb filling, roasted beetroot and smoked chanco cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the beetroots in a baking dish, toss them with 1 tablespoon vegetable oil, a pinch of salt, and some black pepper, and roast for 25 minutes until tender around the edges.

2. 2

   Meanwhile, cook the potatoes in a pot of water with 1 teaspoon salt for 18 to 20 minutes, until very soft. Drain well and let the steam evaporate for 1 minute.

3. 3

   Mash the hot potatoes with the milk and butter. Season with half of the dried oregano and a pinch of black pepper. Keep the mash warm.

4. 4

   In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Add the garlic and cook 1 minute more.

5. 5

   Add the ground lamb and cook, breaking it up with a spoon, for 8 to 10 minutes until no pink remains and some parts are browned.

6. 6

   Stir in the ground cumin, the remaining dried oregano, half of the merken, 1/2 teaspoon salt, and the beef stock or water. Cook for 5 minutes until the filling is juicy but not watery. Mix in the fresh parsley and adjust with salt and black pepper.

7. 7

   Lower the oven temperature to 190 °C / 375 °F. In a baking dish, spread half of the mashed potatoes. Top with the lamb filling in an even layer, then add the roasted beetroot.

8. 8

   Cover with the remaining mashed potatoes, smooth the top, and finish with the smoked chanco cheese. Sprinkle the remaining merken over the surface.

9. 9

   Bake the dish at 190 °C / 375 °F for 25 minutes, until piping hot and the cheese has melted. For more color, broil for 3 to 5 additional minutes.

10. 10

    Let it rest for 10 minutes before serving so the bake can set and be easier to portion.