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Picadillo Potato Pie

Picadillo Potato Pie
Makes:
12 servings
Prep Time:
25
minutes
Total Time:
100
minutes
Low CalorieLow Sodium
based on
7 reviews
Picadillo, seasoned chopped beef, is a great favorite throughout Latin America and every country has its own version. This Dominican variation, called Picadillo Potato Pie, includes hard-boiled eggs, raisins, olives, capers and mashed potatoes. It is a winning combination. Although this recipe takes some time to prepare, it is worth the effort. For ease in preparation, the picadillo filling or potato part can be made a day ahead or earlier in the day and refrigerated.

In this recipe:




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Ingredients:

  • PICADILLO
  • 1 tablespoon olive oil
  • 2 sweet cubanelle or green peppers, finely chopped
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds ground beef
  • 3 tablespoons tomato paste
  • 1 MAGGI Chicken Flavor Bouillon Cube, dissolved in 1 1/4 cups hot water
  • 6 pimiento-stuffed green olives, chopped
  • 1 teaspoon capers
  • 1/2 teaspoon salt
  • 2 tablespoons raisins
  • 1 large hard-boiled egg, chopped
  • POTATO PIE
  • 3 1/2 pounds (7 to 8 medium) potatoes, peeled and cubed
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

FOR PICADILLO:
HEAT
oil in medium saucepan over medium-high heat. Add peppers, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes. Add ground beef; cook, stirring frequently, until no longer pink. Drain.

ADD tomato paste; stir to blend in. Stir in bouillon mixture, olives, capers and salt. Cook, stirring occasionally, until most of the liquid has evaporated. Reduce heat to low; add raisins. Cover; cook, stirring occasionally, for an additional 10 minutes. Remove from heat. Gently mix in chopped egg.

FOR POTATO PIE:
PREHEAT
oven to 375° F. Grease 13 x 9-inch baking dish.

BOIL potatoes in salted water until tender; drain well. Mash potatoes while hot until smooth. Add butter; alternately mix in evaporated milk and eggs. Add salt and pepper; mix well.

PLACE half of mashed potatoes in prepared baking dish. Spoon Picadillo over potatoes. Gently spread remaining mashed potatoes over Picadillo. Sprinkle with cheese.

BAKE for 35 to 40 minutes or until cheese is slightly browned. Serve hot.


Reviews:

Review This Recipe
  •  Star(s)

    Quick Sheperd Pie

    brenda arellano from Bellflower, CA

    This reminds me of sheperds pie but alot quicker and simplier. Delicious kids loved and enjoyed and so did my coworkers for lunch the next day

  •  Star(s)

    Karen S

    Karen Shafiee from Hollywood, FL

    I love to have dinner guests and am always trying new recipes on them. This was a hit. It is supposed to serve 12, so I thought I would have some leftovers for the next day or so, wrong, all gone except the very bottom scrapings. I am going to a "pot love" tonight and am bringing this with me. Takes some prep work but is worth the time and effort.

  •  Star(s)

    Picadillo Potato Pie

    Candy Westover from Dayton, WA

    Made this dish last night and family loved it, would make this again. It was very good!!!

  •  Star(s)

    Easier and different

    Art Finger from Tullahoma, TN

    I use boiled skin on potatoes cut in small pieces instead of mashed to add a little more texture. Season them with a dash of red pepper powder and don't tell anyone.

  •  Star(s)

    Almost like my Moms

    Bacilio Yzaguirre from Hermiston, OR

    Mom use to make this. But her was spicy. Both my sister and brother were delighted when I made it.

  •  Star(s)

    PICADILLO POTATO PIE

    LYNNE KRIEGER from YACOLT, WA

    I LOVE TRYING NEW DISHES. THIS WAS EXCELLENT. DID OMIT THE RAISINS. BUT THE DISH WAS DELIGHTFULLY GOOD. GUESTS WANTED THE RECIPE.

  •  Star(s)

    Comfort food!

    Claire Smith from SAN DIEGO, CA

    I love shepherd's pie, and this yummy alternative is appealing to my whole family, even those who don't like lamb. This recipe is now in the front of my dinner section.

Nutrition Facts

Serving Size: 12/12 of recipe

Servings Per Recipe: 12 

  • Calories: 330
  • Calories from Fat: 180
  • Total Fat: 20g (32% of DV)
  • Saturated Fat: 9g (47% of DV)
  • Cholesterol: 115mg (39% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 7g
  • Protein: 17g
  • Vitamin A: 8% of DV
  • Vitamin C: 60% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Picadillo Potato Pie

Ingredients

  • PICADILLO
  • 1 tablespoon olive oil
  • 2 sweet cubanelle or green peppers, finely chopped
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds ground beef
  • 3 tablespoons tomato paste
  • 1 MAGGI Chicken Flavor Bouillon Cube, dissolved in 1 1/4 cups hot water
  • 6 pimiento-stuffed green olives, chopped
  • 1 teaspoon capers
  • 1/2 teaspoon salt
  • 2 tablespoons raisins
  • 1 large hard-boiled egg, chopped
  • POTATO PIE
  • 3 1/2 pounds (7 to 8 medium) potatoes, peeled and cubed
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white or black pepper
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

 

Directions

FOR PICADILLO:
HEAT
oil in medium saucepan over medium-high heat. Add peppers, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes. Add ground beef; cook, stirring frequently, until no longer pink. Drain.

ADD tomato paste; stir to blend in. Stir in bouillon mixture, olives, capers and salt. Cook, stirring occasionally, until most of the liquid has evaporated. Reduce heat to low; add raisins. Cover; cook, stirring occasionally, for an additional 10 minutes. Remove from heat. Gently mix in chopped egg.

FOR POTATO PIE:
PREHEAT
oven to 375° F. Grease 13 x 9-inch baking dish.

BOIL potatoes in salted water until tender; drain well. Mash potatoes while hot until smooth. Add butter; alternately mix in evaporated milk and eggs. Add salt and pepper; mix well.

PLACE half of mashed potatoes in prepared baking dish. Spoon Picadillo over potatoes. Gently spread remaining mashed potatoes over Picadillo. Sprinkle with cheese.

BAKE for 35 to 40 minutes or until cheese is slightly browned. Serve hot.

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