Mexican
Latina Shepherd's Pie
Prep Time: 20 min | Cook Time: 60 min | Servings: 6 | Calories: 589
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Prep Time
20 min
Cook Time
60 min
Servings
6
Calories
589
Don your chef’s hat to prepare this recipe. You’ll feel like a pro after you’ve put together this impressive meal packed with savory beef cooked with tons of herbs, spices and chopped fresh ingredients — as well as a mashed boniato topping covered with Sargento® Shredded Authentic Mexican Cheese.
Ingredients
- =Picadillo ingredients:
- 1/4 cup olive oil
- 1 yellow onion, peeled and minced
- 4 garlic cloves, peeled and minced
- 1-1/2 lbs. ground beef chuck
- 1/4 cup tomato paste
- 1/2 cup dry sherry
- 1-1/2 cups peeled, chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon red crushed chili flakes
- 1/4 cup Italian parsley, finely chopped
- 1 teaspoon oregano, finely chopped
- 1/2 cup raisins
- 3/4 cup green olives with pimientos
- =Boniato mash with mojo:
- 4 boniatos*, peeled and chopped
- Approx. 2-1/2 cups half-and-half, enough to cover the boniatos
- 1/4 cup garlic cloves, sliced thin
- 1/4 cup olive oil
- 2 limes, juiced
- 1/4 cup chopped cilantro
- 1-3/4 cups (7 oz.) Sargento® Shredded Authentic Mexican Cheese
Directions
- To prepare picadillo: Heat oil in a large pot over medium heat. Add onion and garlic. Cook, stirring until soft, about 6-8 minutes. Add ground beef, stirring with a wooden spoon, making sure the beef is broken up into small pieces; cook for about 8-10 minutes. Spoon out about half of the fat in the pan. Add the tomato paste, stirring for about 3 minutes. Add all other picadillo ingredients. Cook, stirring for about 10 minutes. Season with salt and pepper.
- To prepare the boniato mash: Cook the boniatos in half-and-half in covered saucepan over medium heat about 20 minutes until tender. Meanwhile, prepare mojo by heating oil in a small saucepan until almost smoking; add garlic, shaking pan constantly and season with salt and pepper. When the garlic turns golden brown, add the lime juice. Set aside until the boniato is done. Drain the boniato, keeping about 1/2 cup of the half-and-half. Put the boniato through a food mill or potato masher; add the mojo, cilantro, 1/2 cup reserved half-and-half and season with salt and pepper.
- For individual little pies, place about 1 cup of picadillo in each ramekin. Top each with 3 tablespoons of boniato mash. Top with 2 tablespoons cheese. Bake at 400°F for 8 minutes. Serve hot.
