Picadillo Pie

Recipe Ingredients

1 tablespoon	15ml	Oil
1 tablespoon	15ml	Onion - chopped (large)
4		Garlic cloves - minced
1 1/2 lbs	681g / 24oz	Ground beef
1/2 cup	118ml	White wine
1		Tomato sauce - (8 oz)
1		Chopped tomatoes - (14 1/2 oz)
3/4 teaspoon	3.8ml	Ground cumin
1/2 teaspoon	2.5ml	Dried oregano
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	118ml	Sliced green olives
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Leftover mashed potatoes

Recipe Instructions

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 until potatoes begin to brown and filling begins to bubble around edges, about 30 minutes.

This recipe yields 4 servings.

Each serving: 540 calories; 1,045 mg sodium; 80 mg cholesterol; 29 grams fat; 50 grams carbohydrates; 20 grams protein; 1.86 grams fiber.

Source:
The Los Angeles Times, 12-19-1999

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