Title: Picadillo Pie
Categories: Beef, Grn, Pies, La times
Yield: 4 Servings
1 tb Oil
1 lg Onion; chopped
4 cl Garlic; minced
1 1/2 lb Ground beef
1/2 c White wine
8 oz Can tomato sauce
14 1/2 oz Can chopped tomatoes
3/4 ts Ground cumin
1/2 ts Dried oregano
1/2 c Raisins
1/2 c Green olives; sliced
Salt & pepper
2 1/2 c Leftover mashed potatoes
Cuban shepherd's pie? Well, if you've got leftover
mashed potatoes, why not? Picadillo is so easy to prepare.
And it makes for a much more flavorful filling than the
traditional lamb in shepherd's pie. The key for Picadillo
Pie is to use lots of raisins and green olives. This is a
good cool-weather, warm-you-up, one-dish meal.
Heat oil over medium heat and add onion. Cook until
onion is slightly softened, about 3 to 4 minutes. Add
garlic and cook until fragrant, about 2 minutes. Add
ground beef and cook until meat is no longer pink, about 5
minutes. Add wine, raise heat to medium-high and cook
until wine evaporates, about 5 minutes. Add tomato sauce,
chopped tomatoes, cumin, oregano, raisins, olives and salt
and pepper to taste. Stir well to combine.
Reduce heat to medium-low and cook until flavors meld,
stirring often, about 20 minutes. Divide picadillo among
4 (2 cup capacity) heat-proof bowls or casseroles. Top
with leftover mashed potatoes.
Bake at 350 degrees F until potatoes begin to brown and
filling begins to bubble around edges, about 30 minutes.
Per serving: 540 calories; 1,045 mg sodium, 80 mg cholesterol;
29 g fat; 50 g carbs; 20 g protein; 1.86 g fiber.
Recipe by LA Times Food Section, Sunday, Dec 19, 1999
