MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Picadillo Pie
 Categories: Beef, Grn, Pies, La times
      Yield: 4 Servings
 
      1 tb Oil
      1 lg Onion; chopped
      4 cl Garlic; minced
  1 1/2 lb Ground beef
    1/2 c  White wine
      8 oz Can tomato sauce
 14 1/2 oz Can chopped tomatoes
    3/4 ts Ground cumin
    1/2 ts Dried oregano
    1/2 c  Raisins
    1/2 c  Green olives; sliced
           Salt & pepper
  2 1/2 c  Leftover mashed potatoes
 
  Cuban shepherd's pie?  Well, if you've got leftover
  mashed potatoes, why not?  Picadillo is so easy to prepare.
  And it makes for a much more flavorful filling than the
  traditional lamb in shepherd's pie.  The key for Picadillo
  Pie is to use lots of raisins and green olives.  This is a
  good cool-weather, warm-you-up, one-dish meal.
  
  Heat oil over medium heat and add onion.  Cook until
  onion is slightly softened, about 3 to 4 minutes.  Add
  garlic and cook until fragrant, about 2 minutes.  Add
  ground beef and cook until meat is no longer pink, about 5
  minutes.  Add wine, raise heat to medium-high   and cook
  until wine evaporates, about 5 minutes.  Add tomato sauce,
  chopped tomatoes, cumin, oregano, raisins, olives and salt
  and pepper to taste.  Stir well to combine.
  
  Reduce heat to medium-low and cook until flavors meld,
  stirring often, about 20 minutes.   Divide picadillo among
  4 (2 cup capacity) heat-proof bowls or casseroles.  Top
  with leftover mashed potatoes.
  
  Bake at 350 degrees F until potatoes begin to brown and
  filling begins to bubble around edges, about 30 minutes.
  
  Per serving: 540 calories; 1,045 mg sodium, 80 mg cholesterol;
  29 g fat; 50 g carbs; 20 g protein; 1.86 g fiber.
  
  Recipe by LA Times Food Section, Sunday, Dec 19, 1999

  From: Connie Simien
  Date: 05-17-01
 
MMMMM