Rustic Potato Pie with Braised Flank, Green Onion Leeks, and Provolone Crust

Instructions

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Heat 1 tablespoon olive oil in a large pot. Season the flank with half the salt and the black pepper, sear for 3 to 4 minutes per side, and remove.

3. 3

   In the same pot, add the chopped onion and half of the garlic. Cook for 4 minutes. Add the sweet paprika and oregano, stir for 30 seconds, and pour in the white wine. Cook for 2 minutes to let the alcohol evaporate.

4. 4

   Add the crushed tomato, beef stock, and bay leaf. Return the flank to the pot, cover, and cook over low heat for 60 minutes, or until the meat is tender.

5. 5

   Meanwhile, place the potatoes and sweet potato in a saucepan with water and a pinch of salt. Boil for 18 to 20 minutes until very tender. Drain.

6. 6

   Mash the potatoes and sweet potato with the milk, 20 g butter, nutmeg, and a pinch of salt until you get a rustic mash. Keep warm.

7. 7

   In a skillet, heat the remaining tablespoon of olive oil with 20 g butter. Add the leek, green onions, and the rest of the garlic. Cook for 5 to 6 minutes over medium heat until soft. Stir in half of the parsley and set aside.

8. 8

   When the flank is ready, remove it from the pot and shred it. Cook the sauce uncovered for 5 more minutes if it is too thin. Remove the bay leaf, return the shredded meat to the sauce, and mix well.

9. 9

   In a baking dish, spread the braised flank mixture on the bottom. Cover with the sautéed leek and green onion mixture. Spread the rustic mash on top, making peaks with a spoon.

10. 10

    Sprinkle the grated provolone over the entire surface. Bake for 20 minutes at 200°C / 400°F until bubbling. For deeper color, broil for 2 to 3 minutes at 230°C / 450°F, watching closely.

11. 11

    Remove from the oven, let rest for 10 minutes, and finish with the remaining chopped parsley before serving.