Picadillo Pie topped with Sweet Potato

Name: Picadillo Pie topped with Sweet Potato
Prep time: 1 h 5 min
Total time: 1 h 5 min
Cuisine: Cuba
Ingredients: 1 scotch bonnet pepper, de-seeded and minced or 1 tsp Jerk Seasoning (or Walkerswood ready-made); 1 scotch bonnet pepper, de-seeded and minced or 1 tsp Jerk Seasoning (or Walkerswood ready-made); 2 garlic cloves, crushed; 1 scotch bonnet pepper, de-seeded and minced or 1 tsp Jerk Seasoning (or Walkerswood ready-made); 2 tbsp oil; 700 g/1½ lb ground beef; 2 onions, minced; 2 tsp dried oregano; ¼ tsp ground cloves; 2 tbsp minced fresh parsley; ½ tsp cumin seeds; 1 sweet pepper (red or green), de-seeded and chopped; 4 tomatoes, peeled and chopped; 1 sweet pepper (red or green), de-seeded and chopped; 1 sweet pepper (red or green), de-seeded and chopped; 4 sweet potatoes, peeled and boiled; 1 tbsp butter; salt; freshly ground black pepper; 3 tbsp chopped stuffed green olives; 2 tbsp capers, rinsed (optional); 2 tbsp golden raisins; 1 tsp salt; ¼ tsp ground allspice; 70 ml/¼ cup milk

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Ground-beef hash or ‘picadillo’ as it is known in Cuba is traditionally served with a fried egg on top. Taking a bit of licence here, I’ve turned the basic recipe into a spicy filling for a sweet potato ‘shepherd’s pie’. This way you’ll get a tummy-warming one-pot meal.

Ingredients

2 tbsp oil
2 onions, minced
700 g/1½

Americas
Cuba
Main course
Pie
Gluten-free
Caribbean

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Put the sweet potatoes in a pan of salted water and boil until tender, about 20 minutes. Drain well.
Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and