Criollo sweet potato pie with shredded roast beef, cumin onions, and queso sardo gratin

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Place the sweet potatoes in a pot with water and a pinch of salt. Cook for 15 to 18 minutes, until very tender.

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   2. Meanwhile, pat the beef roast dry and season it with 1 teaspoon of salt, black pepper, and half of the sweet paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and brown the meat on all sides for 6 to 8 minutes.

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   3. Add the white wine, beef stock, and bay leaf to the skillet. Partially cover and cook over low heat for 35 to 40 minutes, until the meat is tender. Remove the meat, discard the bay leaf, and shred the beef with two forks. Also reserve 120 ml / 1/2 cup of the cooking juices.

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   4. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and a pinch of salt; cook for 10 minutes, stirring, until golden and soft. Add the garlic, ground cumin, the remaining sweet paprika, and dried oregano. Cook 1 minute more.

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   5. Add the shredded beef, green olives, and 120 ml / 1/2 cup reserved cooking juices to the onion mixture. Cook for 3 to 4 minutes to blend the flavors. Turn off the heat and stir in the chopped fresh parsley.

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   6. Drain the sweet potatoes and mash until smooth with the butter, warm milk, and remaining salt. Adjust the texture so it is creamy but still holds its shape.

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   7. In a baking dish, assemble the pie: spread half of the sweet potato mash, cover with all of the beef and onion filling, and finish with the remaining mash. Sprinkle the grated queso sardo on top.

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   8. Bake at 200°C / 400°F for 18 to 22 minutes, until the cheese is golden and the edges are bubbling. For extra color, broil for 2 additional minutes.

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   9. Let it rest for 8 minutes before serving so the pie sets and slices more neatly.