Colombian-Style Cottage Pie

Ingredients

• 2 1/2 pounds yuca, peeled
• 6 tablespoons unsalted butter
• 1 large onion, finely diced
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 2 pounds ground chuck
• 2 tablespoons flour
• 2 cups homemade or store-bought low sodium chicken broth
• Kosher salt and freshly ground black pepper
• 1/2 cup whole milk

Directions

1. Set a rack in the center of the oven and heat it to 400 degrees F. Put the yuca in a saucepan, add enough cold water to cover it, and bring it to a boil over medium-high heat. Cook until the yuca is fully tender, about 20 minutes.
2. While the yuca cooks, warm 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the onions and tomatoes, then cook, stirring occasionally, until they are very soft but have not browned, about 6 minutes. Add the beef and cook, stirring and crumbling it as you go, until the pink is gone. Season with salt and pepper to taste. Stir in the flour and cook for 1 minute. Pour in the broth and bring everything to a boil, then keep cooking until the mixture thickens into a stew-like texture. Scrape it into a 3-quart casserole dish and set it aside.
3. Once the yuca is ready, push it through a ricer into a large bowl. Cut the remaining 4 tablespoons butter into pats and add them to the yuca with the milk. Stir with a spatula or wooden spoon until the mash comes together. If it is too thick to spoon comfortably, mix in water until it is loose enough to work with. Season with salt and pepper to taste.
4. Spoon the yuca mash over the beef mixture, then transfer the dish to the oven. Bake until the top is golden brown and the filling is bubbling, about 30 minutes. Cool briefly before serving.