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Receta Picadillo And Sweet Potato Shepherd's Pie

Name: Picadillo And Sweet Potato Shepherd's Pie
Ingredients: 1 c. Finely minced onion; 2 tsp Chopped garlic; 2 lrg Pickled jalapeno peppers,, seeded and chopped; 2 tsp Grnd cumin; 1 Tbsp. Chili pwdr; 2 tsp Dry oregano,, crumbled; 2 Tbsp. Vegetable oil; 1 1/2 lb Grnd chuck; 1/4 c. Tomato paste; 28 ounce Can plum tomatoes including the juice,, minced; 1/4 c. Raisins; 3/4 c. Minced pimiento-stuffed green olives; 1 c. Fresh or possibly frzn corn; 1/4 c. Finely minced fresh coriander if you like; Salt and pepper; 2 lb Sweet potatoes; 1 lb Russet (baking) potatoes; 3 Tbsp. Unsalted butter, plus 1 Tbsp.

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Ingredientes

1 c. Finely minced onion
2 tsp Chopped garlic
2 lrg Pickled jalapeno peppers,, seeded and chopped
2 tsp Grnd cumin
1 Tbsp. Chili pwdr
2 tsp Dry oregano,, crumbled
2 Tbsp. Vegetable oil
1Â 1/2 lb Grnd chuck
1/4 c. Tomato paste
28 ounce Can plum tomatoes including the juice,, minced
1/4 c. Raisins
3/4 c. Minced pimiento-stuffed green olives
1 c. Fresh or possibly frzn corn
1/4 c. Finely minced fresh coriander if you like
Â Â Salt and pepper
2 lb Sweet potatoes
1 lb Russet (baking) potatoes
3 Tbsp. Unsalted butter, plus 1 Tbsp.

Direcciones

Make the filling: In a large heavy skillet cook the onion, garlic, jalapeno peppers, cumin, chili pwdr, and oregano in the oil over moderately high heat, stirring till the onion is soft. Add in the chuck and cook it over moderately high heat, stirring and breaking up any lumps, till it is no longer pink. Add in the tomato paste, the tomatoes with the juice, the raisins, olives, corn, coriander, salt and black pepper to taste. Simmer the mix, stirring occasionally, for 10 to 15 min, or possibly till 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 pcs, with sufficient cool water to cover them by 1 inch. Bring the water to a boil and simmer the potatoes for 10 to 15 min, or possibly till 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 possibly the medium disk of a food mill into a bowl. Add in the butter and salt and pepper to taste, and stir the mix till it is combined well and the butter is melted.
Transfer the filling to a 3-qt 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 min, or possibly till it is browned lightly.
Yield: 6 servings