Northern-Style Humita and Mild Beef Pie with Crispy Potato Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the sunflower oil.

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   2. In a large skillet, heat the sunflower oil over medium heat. Add the onion, red bell pepper, and garlic, and cook for 6 to 8 minutes until softened.

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   3. Add the ground beef and cook for 8 to 10 minutes, breaking it up with a spoon, until it loses its pink color and starts to brown.

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   4. Stir in the sweet paprika, ground cumin, dried oregano, half of the salt, and half of the black pepper. Mix well.

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   5. Add the tomato purée and green olives. Cook 5 more minutes until the filling is juicy but not runny. Remove from the heat and set aside.

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   6. For the humita topping, place the corn kernels, scallions, and milk in another saucepan. Cook over medium heat for 8 minutes, stirring occasionally.

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   7. Add the fine cornmeal, nutmeg, and the remaining salt and black pepper. Cook for 3 to 4 minutes, stirring, until the mixture thickens slightly.

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   8. Stir half of the soft melting cheese into the humita until it starts to melt. Turn off the heat.

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   9. Spread the beef filling in the bottom of the baking dish. Cover with the hot humita and scatter the remaining cubes of soft melting cheese on top.

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    10. Arrange the thin potato slices over the surface, slightly overlapping them. Brush or drizzle the potatoes with the melted butter and sprinkle the grated aged cheese over the top.

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    11. Bake at 200 °C / 400 °F for 30 minutes. Then raise the temperature to 220 °C / 425 °F and cook 8 to 10 minutes more, until the potatoes are golden and crisp around the edges.

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    12. Let rest for 10 minutes before serving so the pie can set and be sliced more cleanly.