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     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

 From: Connie Simien
 Date: 05-17-01

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