Pampas Lamb, Quince and Pumpkin Pie with Corn and Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray, toss it with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 25 minutes until tender and lightly browned.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a heavy pot or deep skillet over medium-high heat. Brown the lamb in batches for 6 to 8 minutes total so it colors well without steaming. Remove and set aside.

3. 3

   In the same pot, add the onion and red bell pepper. Cook for 5 minutes until softened. Stir in the garlic, sweet paprika, cumin, oregano, and mild chili flakes, and cook 1 more minute to release their aroma.

4. 4

   Return the lamb to the pot, add the white wine, and scrape the bottom to deglaze. Cook for 2 minutes. Add the crushed tomato, 100 ml (1/3 cup) water, the remaining salt, and pepper, then cook over medium-low heat for 20 minutes, until the lamb is tender and the sauce thickens.

5. 5

   Add the roasted pumpkin, diced quince paste, and chopped parsley. Stir gently so some of the pumpkin keeps its shape. Cook 2 minutes more and remove from the heat.

6. 6

   For the topping, bring the milk and 400 ml (1 2/3 cups) water to a boil in a saucepan. Add a pinch of salt. Rain in the cornmeal while whisking constantly, and cook for 3 to 5 minutes until thick and creamy.

7. 7

   Turn off the heat and stir in the butter and 100 g (3.5 oz) of the grated cheese until melted. The topping should be creamy but firm enough to spread.

8. 8

   Transfer the lamb filling to a baking dish about 11 x 8 inches. Spread the creamy polenta on top, smoothing it with a spoon. Sprinkle with the remaining 60 g (2 oz) grated cheese.

9. 9

   Bake at 210 °C / 410 °F for 18 to 20 minutes, until the cheese is golden and the edges are bubbling. For deeper color, broil for 2 extra minutes, watching closely.

10. 10

    Let the pie rest for 8 minutes before serving so it sets and is easier to portion.