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Picadillo and Sweet Potato Shepherd’s Pie
Nuesse Family, Hull, MA
“This recipe is easy to make for a crowd, has a variety of flavors from sweet and savory to spicy, and everyone from young to old loves it. It can be made in advance, frozen and then packed for a long car ride on the way to a weekend family trip. It has been passed on by two generations and represents warmth and comfort.” Malee Nuesse
INGREDIENTS Serves 8 to 10
Filling:
Vegetable oil
1 cup finely minced yellow onion
2 teaspoons minced garlic
2 large jalapeño peppers, seeded and minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 pound ground beef
1⁄4 cup tomato paste
1 (28-ounce) can chopped plum tomatoes
1⁄4 cup raisins
1 cup frozen corn
3⁄4 cup chopped pimien- to-stuffed green olives
Salt
Ground black pepper
1⁄3 cup finely chopped fresh cilantro
Topping:
2 pounds sweet potatoes, peeled and cut into 1⁄2-inch pieces
1 pound russet potatoes, peeled and cut into 1⁄2-inch pieces
3 tablespoons unsalted butter, plus more butter, cut into bits
Salt
Ground black pepper
100 – TASTE OF HOME