Carne Seca (jerked beef) consists of a dry, salty, cured meat product obtained from a fresh cut of Canadian beef, dried by salt, during a period of time, to develop aroma and flavour.
For Topping/Bottom: Peel and cut the potatoes, and in a large pan cook in boiling water for 15 minutes, or until tender. Drain the water. Add butter, half of parmesan cheese, and salt and pepper to taste. Mash it until homogenized. Let it cool down.
For the filling: Prepare Carne Seca Lead Foods as instructed on the back label. In a pan, fry onions with oil until golden. Add the shredded Carne Seca. Let it fry until slightly darker. Let it cool down.
Assembling: In a cassarole, place one layer of mashed potatoes, on bottom, then cover with half of muzzarella cheese. Place a layer of filling. Cover with another layer of mashed potatoes on top. Finish with a layer of muzzarella cheese. Pre-heat the oven to 400ºF (200º C). Scatter grated parmesan cheese on top. Bake on bottom of the oven for 40 minutes, or until the cheese layer is golden.
DE-SALTING Carne Seca before cooking: Bring 4 litres of water to a full boil and add the Carne Seca for 20 minutes. Dispose the water.