Picadillo & Sweet Potato Shepherd's Pie=7f
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Picadillo & Sweet Potato Shepherd's Pie=7f
  Sweet    Potato  
Last updated 6/12/2012 12:50:47 AM. Recipe ID 12250. Report a problem with this recipe.
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      Title: Picadillo & sweet potato shepherd's pie=7f
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
  :          For the filling:
        1 c  finely chopped onion
        2 ts minced garlic
        2 lg pickled jalapeno peppers, --
  :          seeded and minced
        2 ts ground cumin
        1 TB chili powder
        2 ts dried oregano, -- crumbled
        2 TB vegetable oil
    1 1/2 lb ground chuck
      1/4 c  tomato paste
       28 oz can plum tomatoes including
  :          the juice, -- chopped
      1/4 c  raisins
      3/4 c  chopped pimiento-stuffed
  :          green olives
        1 c  fresh or frozen corn
      1/4 c  finely chopped fresh
  :          coriander if desired
  :          Salt and pepper
  :          For the topping:
        2 lb sweet potatoes
        1 lb russet (baking) potatoes
        3 TB unsalted butter, plus 1
  :          tablespoon
  
  Make the filling: In a large heavy skillet cook the onion, garlic,
  jalapeno peppers, cumin, chili powder, and oregano in the oil over
  moderately high heat, stirring until the onion is soft. Add the chuck
  and cook it over moderately high heat, stirring and breaking up any
  lumps, until it is no longer pink. Add the tomato paste, the tomatoes
  with the juice, the raisins, olives, corn, coriander, salt and black
  pepper to taste. Simmer the mixture, stirring occasionally, for 10 to
  15 minutes, or until it is thickened. The filling may be made up to 1
  day in advance, kept covered and chilled, and brought to room
  temperature before proceeding.
  
  Make the topping: In a large saucepan combine the sweet and russet
  potatoes, peeled and cut into 1-inch pieces, with enough cold water to
  cover them by 1 inch. Bring the water to a boil and simmer the
  potatoes for 10 to 15 minutes, or until they are tender. Drain the
  potatoes, return them to the pan, and cook them over moderate heat,
  shaking the pan, for 30 seconds to evaporate any excess liquid. Force
  the potatoes through a ricer or the medium disk of a food mill into a
  bowl. Add the butter and salt and pepper to taste, and stir the
  mixture until it is combined well and the butter is melted.
  
  Transfer the filling to a 3-quart baking dish at least 2 1/2 inches
  deep, spoon the topping over it, spreading it to cover the filling
  completely, and dot the top with the butter, cut into bits. Bake the
  pie in the middle of a preheated 400 degree F oven for 35 to 40
  minutes, or until it is browned lightly.
  
  Yield: 6 servings
  
  




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Recipe ID 12250 (Apr 03, 2005)

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