Picadillo Pie Topped With Sweet Potato Recipes

PICADILLO

Picadillo image

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

Steps:

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

PICADILLO PIE TOPPED WITH SWEET POTATO

Picadillo Pie Topped With Sweet Potato image

This is out of "Eat Caribbean" cookbook. The description states this is a ground beef hash or 'picadillo' as it is known in Cuba. It is traditionally served with a fried egg on top. But in this case, the recipe is topped with a sweet potato topping turning it into a sweet potaote shepherd pie.

Provided by Ck2plz

Categories Weeknight

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons oil
2 onions, minced
1 1/2 lbs ground beef
1 scotch bonnet peppers, deseeded and minced or 1 teaspoon jerk seasoning
2 garlic cloves, crushed
1 sweet pepper, deseeded and chopped
4 tomatoes, peeled and chopped
2 tablespoons fresh parsley, minced
1/2 teaspoon cumin seed
2 teaspoons dried oregano
1/4 teaspoon ground cloves
2 tablespoons golden raisins
1 teaspoon salt
3 tablespoons stuffed green olives, chopped
2 tablespoons capers, rinsed (optional)
salt
fresh ground black pepper
4 sweet potatoes, peeled and boiled
1 tablespoon butter
1/4 cup milk
1/4 teaspoon ground allspice

Steps:

Preheat the over to 350 degrees.
Put the sweet potatoes in a pan of salted water and boil until tender, about 20 miutes. Drain well.
Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and cook over medium heat for about 6 miutes until soft.
Add the meat and cook, stirring constantly, for about 10 minutes or untl lightly coloured.
Add the hot pepper, garlic, green or red pepper, tomoatoes, parsley, cumin, oregano, cloves, golden raisisn, salt and pepper and cook for 3 minutes, stirring frequently.
Stir in the chopped olives and capers and cook for a further few mintues. Taste and adjust the seasoning. Put into a casserole dish, leaving space for the sweet potaot topping.
Mash the sweet potatoes with the butter and mild and season with allspice. Put this on top of the picadillo and spread eveny. Place in the oven for 20 minutes or until the potoato topping starts to brown on the edges.

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