Yuca Pie - cooking recipe

Ingredients

Sofrito:
12 aji dulce peppers, seeded and chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 yellow onion, coarsely chopped
1/2 cup Spanish olives
1 bunch fresh cilantro, washed and dried
1 Cubanelle pepper, seeded and coarsely chopped
2 tablespoons olive oil
2 tablespoons minced garlic
2 teaspoons salt
1 tablespoon capers
1 tablespoon ground black pepper
1 tablespoon oregano
1 tablespoon olive oil, or as needed
1 (6 ounce) can tomato sauce, or to taste
1 (1.41 ounce) package sazon seasoning with achiote, or to taste, divided
1/2 pound ground beef
2 pounds yuca, peeled and grated
1 egg, slightly beaten
1/4 cup chicken broth
salt and ground black pepper to taste

Preparation

Place aji dulces peppers, green bell pepper, red bell pepper, onion, olives, cilantro, Cubanelle pepper, 2 tablespoons olive oil, garlic, 2 teaspoons salt, capers, 1 tablespoon black pepper, and oregano in a blender. Puree until smooth. Refrigerate sofrito until ready to use.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook 2 tablespoons sofrito until fragrant, about 2 minutes. Add tomato sauce and 1/2 the sazon; cook and stir until incorporated, about 3 minutes. Add beef, Cook and stir the picadillo (meat mixture) until flavors combine, about 25 minutes.
Rinse the grated yuca in a colander; press yuca to squeeze out most of the moisture. Place in a bowl; add the remaining sazon, egg, and chicken broth. Mix well. Season the masa (dough) with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
Spoon 1/2 of the yuca masa into the prepared pan in an even layer. Top with the picadillo; spread to 1/4 inch from the edges. Spread the remaining masa smoothly on top. Cover with aluminum foil.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.