To begin, preheat your oven to 180°C (350°F). In a large pot, add the peeled and chunked cassava with enough water to cover. Bring it to a boil and cook until the cassava is tender, about 20 minutes. Drain and set aside.

While the cassava is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes. Then, add the ground beef (or shredded dried beef), breaking it up and cooking until browned, about 5-7 minutes.

Add the chopped tomato and tomato sauce to the browned meat mixture, stirring to combine. Season with salt, black pepper, and fresh parsley. Let it simmer for 10 minutes, allowing the flavors to meld. Remove from heat and set aside.

In a large bowl, mash the cooked cassava while it is still warm. Add the butter, milk, and salt, mashing until smooth and creamy. If you prefer, add a bit of grated Parmesan cheese for extra flavour.

Grease a medium sized baking dish with butter or oil. Spread half of the mashed cassava evenly across the bottom of the dish, creating a smooth base layer.

Spoon the meat filling over the cassava layer, spreading it evenly. Be sure to cover the entire base for balanced flavors in each bite.

Top the filling with the remaining mashed cassava, smoothing it out with a spatula. Sprinkle the shredded mozzarella cheese evenly over the top for a rich, golden finish.

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and lightly golden. Let it cool slightly before serving.