Pampas Cassava Pie with Paprika Beef, Sautéed Spinach, and Melted Criollo Cheese Center

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of the olive oil.

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   2. Place the cassava in a pot with enough water and 1 teaspoon of salt. Boil for 25 to 30 minutes until very tender. Drain, remove the fibrous core if needed, and mash while hot with the milk, half of the butter, the egg, 1/2 teaspoon black pepper, and an extra pinch of salt until thick and smooth.

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   3. While the cassava cooks, heat 1 tablespoon of olive oil in a large skillet. Add the onion and red bell pepper; cook for 5 to 6 minutes until softened.

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   4. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink and lightly browned.

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   5. Stir in the sweet paprika, ground cumin, dried oregano, crushed mild chili, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and cook 2 minutes more. Turn off the heat and add half of the fresh parsley.

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   6. In another skillet, heat the remaining tablespoon of olive oil with the rest of the butter. Add the minced garlic and cook for 30 seconds. Add the fresh spinach and sauté for 2 to 3 minutes until wilted. Season with a pinch of salt and black pepper.

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   7. Assemble the pie by spreading half of the cassava mash in the baking dish. Layer the paprika beef on top, then the sautéed spinach, then the criollo cheese cubes in the center and across the surface, leaving a small border around the edges.

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   8. Cover with the remaining cassava mash, smooth with a damp spoon, and sprinkle the grated sardo cheese over the top.

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   9. Bake for 18 to 22 minutes at 200 °C / 400 °F, until thoroughly heated. Then broil for 3 to 5 more minutes, if your oven allows, until the top forms a golden crust.

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