Pampas Cassava Shepherd’s Pie with Mild Chili Beef, Green Olives, and Soft Cheese

Name: Pampas Cassava Shepherd’s Pie with Mild Chili Beef, Green Olives, and Soft Cheese
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6
Cuisine: Argentina
Ingredients: 1 lb 9 oz peeled cassava, cut into chunks; 1 lb 2 oz peeled potatoes, cubed; 3 tbsp butter; 3/4 cup milk; 6 oz soft melting cheese; 1 lb 9 oz ground beef; 1 1/2 cups onion; 1 cup red bell pepper; 2 cloves garlic; 3/4 cup crushed tomato; 1/2 cup pitted green olives; 3 tbsp raisins; 1/2 cup beef stock or water; 2 tbsp sunflower or corn oil; 2 tsp sweet paprika; 1 tsp mild ground chili flakes; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 tbsp fresh parsley; 1 3/4 tsp salt; 1 tsp black pepper; 1/2 cup grated hard cheese such as sardo or reggianito

An Argentine-inspired savory bake with a juicy beef filling sautéed with onion, red bell pepper, tomato, and green olives, topped with a rustic cassava and potato mash, oven-browned with soft melting cheese and a touch of paprika. Comforting, homey, and deeply traditional in flavor.

35 minPrep

50 minCook

85 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g peeled cassava, cut into chunks (without the fibra central dura)
500 g peeled potatoes, cubed (for suavizar the puree)
40 g butter (for the puree)
180 ml milk (tibia)
180 g soft melting cheese (diced small or grated grueso)
700 g ground beef (preferentemente with algo of grasa)
200 g onion (chopped diced small)
150 g red bell pepper (chopped small)
10 g garlic (chopped)
200 g crushed tomato (or passata rústica)
80 g pitted green olives (fileteadas)
30 g raisins (optional pero tradicional en perfil criollo)
120 ml beef stock or water (for the cocción of the relleno)
30 ml sunflower or corn oil (for saltear)
4 g sweet paprika (divided)
2 g mild ground chili flakes (ajustar a taste)
1 g ground cumin
1 g dried oregano
10 g fresh parsley (chopped)
10 g salt (or a taste, divided)
2 g black pepper (freshly ground)
40 g grated hard cheese such as sardo or reggianito (for gratinar)

Nutrition facts

per serving

594 kcal

Calories

31 g

Protein

40 g

Carbs

34 g

Fat

4 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Place the cassava and potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, reduce to medium heat, and cook for 22 to 28 minutes, until both are very tender. Drain well, remove any tough core fibers from the cassava, and keep warm.
2
2. While the cassava and potatoes cook, heat the oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 30 seconds more.
3
3. Add the ground beef and cook for 8 to 10 minutes, breaking it up with a spoon, until no longer pink and lightly browned. Season with half of the sweet paprika, the mild ground chili flakes, cumin, oregano, 3/4 teaspoon salt, and black pepper.
4
4. Stir in the crushed tomato, beef stock or water, green olives, and raisins. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the filling is moist but not runny. Turn off the heat and mix in the fresh parsley.
5
5. Mash the hot cassava and potatoes into a rustic purée. Add the butter and warm milk little by little, mixing until creamy but still firm. Adjust with the remaining salt and a pinch of pepper.
6
6. Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a few drops of oil.
7
7. Spread the beef filling evenly in the baking dish. Scatter the soft melting cheese over the top so it is well distributed.
8
8. Cover with the cassava-potato mash, smoothing the surface with a spoon or spatula. Sprinkle with the remaining sweet paprika and the grated hard cheese.
9
9. Bake for 18 to 22 minutes at 220 °C / 425 °F, until the top is thoroughly hot and browned in spots. For deeper color, broil for 2 to 3 additional minutes, watching closely.
10
10. Remove from the oven and let rest for 8 minutes before serving so the pie can set and be easier to portion.

Chef tips

For a deeper homemade flavor, make the filling a few hours ahead: as it cools, the flavors meld and assembly becomes neater. The cassava should be very tender for a smooth mash; always remove the fibrous core before mashing.

Substitutions

You can replace the ground beef with ground chicken or turkey, though the dish will be less traditional. Soft melting cheese can be swapped for low-moisture mozzarella. If cassava is unavailable, use only potatoes, though the dish will lose its distinctive character.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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