Argentine mashed potato pie with gentle chimichurri roast beef and provolone gratin

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Heat 1 tablespoon of olive oil in a wide pot over medium-high heat. Season the beef chuck roast with 1 teaspoon salt and 1/2 teaspoon black pepper, brown it on all sides for 6 to 8 minutes, and remove it temporarily.

3. 3

   In the same pot add the onion, red bell pepper, and half of the garlic. Cook for 5 minutes until softened. Add the sweet paprika and stir for 30 seconds.

4. 4

   Pour in the white wine and let it reduce for 2 minutes. Return the beef to the pot, add the beef stock, cover, and cook over low heat for 50 minutes, or until the meat is tender and easy to shred.

5. 5

   Meanwhile, place the potatoes in a saucepan with cold water and a pinch of salt. Bring to a boil and cook for 20 minutes, until very tender. Drain and mash with the milk, 30 g butter, nutmeg, and a pinch of salt and pepper. Keep warm.

6. 6

   For the mild chimichurri, mix in a bowl the parsley, remaining garlic, dried oregano, chili flakes, red wine vinegar, the remaining 2 tablespoons olive oil, and a pinch of salt.

7. 7

   When the beef is ready, remove it from the pot and shred it. Cook the remaining liquid for 3 to 5 more minutes if needed to reduce it slightly. Mix the shredded beef with the vegetables from the pot and 3 tablespoons of the mild chimichurri.

8. 8

   Grease a baking dish with the remaining butter. Spread half of the mashed potatoes on the bottom, cover with all of the roast beef filling, and finish with the remaining mashed potatoes, smoothing the top.

9. 9

   Sprinkle the grated provolone and breadcrumbs over the surface. Bake at 180 °C / 350 °F for 18 to 20 minutes, until the cheese is melted and golden.

10. 10

    Let it rest for 10 minutes before serving. Finish with the remaining mild chimichurri on top or on the side.

11. 11

    Serve hot in portions, making sure each plate gets all the layers of mash, meat, and gratin.