Rustic potato pie with cumin beef, sautéed chard, and criollo cheese gratin

Instructions

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

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

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 5 to 6 minutes until softened. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the ground beef to the skillet and cook for 8 to 10 minutes, breaking it up with a spoon, until browned. Add the ground cumin, sweet paprika, dried oregano, half of the black pepper, and part of the salt. Mix well.

5. 5

   Add the crushed tomato to the beef and cook for 6 to 8 minutes, until the filling is moist but not watery. Turn off the heat and add half of the fresh parsley. Set aside.

6. 6

   In another skillet, heat the remaining tablespoon of olive oil with 10 g / 2 tsp butter. Add the chopped Swiss chard and cook for 3 to 4 minutes, stirring, until wilted and excess moisture evaporates. Season with a pinch of salt, the remaining black pepper, and a pinch of nutmeg. Set aside.

7. 7

   Make the mash: mash the hot potatoes with the milk and the remaining 20 g / 1 tbsp + 1 tsp butter until rustic and creamy. Add the beaten egg and mix quickly to incorporate, then adjust salt if needed.

8. 8

   Assemble the pie in the baking dish: spread the beef mixture first, then the sautéed chard, and top with the mashed potatoes. Drag a fork across the surface so it browns better.

9. 9

   Top with the criollo cheese and bake at 220 °C / 425 °F for 18 to 22 minutes, until the cheese melts and the top is golden. For deeper color, broil for 2 to 3 more minutes.

10. 10

    Remove from the oven, let rest for 8 minutes, and finish with the remaining fresh parsley before serving.