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Picadillo Pie Topped With Sweet Potato

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“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.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the over to 350 degrees.
  2. Put the sweet potatoes in a pan of salted water and boil until tender, about 20 miutes. Drain well.
  3. Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and cook over medium heat for about 6 miutes until soft.
  4. Add the meat and cook, stirring constantly, for about 10 minutes or untl lightly coloured.
  5. 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.
  6. 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.
  7. 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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