Pampas sweet potato pie with hand-cut beef and oregano provoleta center

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Place the sweet potato in a baking dish, toss with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 25 minutes until very tender.

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   2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Cook the onion and red bell pepper for 6 to 8 minutes until softened. Add the garlic and cook 1 minute more.

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   3. Add the hand-cut lean beef and brown it for 6 to 7 minutes, breaking it up slightly with a spoon. Season with sweet paprika, ground cumin, 1/2 teaspoon dried oregano, mild crushed chili, salt, and black pepper.

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   4. Add the wheat flour and stir for 1 minute so it cooks through. Pour in the broth or water and cook for 2 to 3 minutes until the filling is moist but thick. Stir in the green olives and fresh parsley. Remove from the heat and let cool slightly for 5 minutes.

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   5. Transfer the roasted sweet potato to a bowl and mash until smooth with the butter, milk, and 1 egg. Add half of the grated hard cheese and mix well. Adjust with salt and pepper.

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   6. Lightly oil a baking dish about 22 x 22 cm / 9 x 9 inches. Spread half of the sweet potato mash over the bottom. Cover with all of the beef filling in an even layer.

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   7. Toss the provoleta cheese with the remaining 1/2 teaspoon dried oregano and distribute it through the center of the filling, leaving a small border around the edges so it stays enclosed as it melts.

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   8. Cover with the remaining sweet potato mash, smooth the top, and sprinkle with the rest of the grated cheese. Beat the remaining egg and gently brush the surface to help it brown.

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   9. Bake at 190 °C / 375 °F for 25 to 30 minutes, until the top is deeply golden and the center is bubbling. Let rest for 10 minutes before slicing and serving.