Picadillo Pie Topped With Sweet Potato

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This is out of "Eat Caribbean" cookbook. The description states this is a ground beef hash or 'picadillo' as it is known in Cuba. It is traditionally served with a fried egg on top. But in this case, the recipe is topped with a sweet potato topping turning it into a sweet potaote shepherd pie.

Ingredients Nutrition


  1. Preheat the over to 350 degrees.
  2. Put the sweet potatoes in a pan of salted water and boil until tender, about 20 miutes. Drain well.
  3. Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and cook over medium heat for about 6 miutes until soft.
  4. Add the meat and cook, stirring constantly, for about 10 minutes or untl lightly coloured.
  5. Add the hot pepper, garlic, green or red pepper, tomoatoes, parsley, cumin, oregano, cloves, golden raisisn, salt and pepper and cook for 3 minutes, stirring frequently.
  6. Stir in the chopped olives and capers and cook for a further few mintues. Taste and adjust the seasoning. Put into a casserole dish, leaving space for the sweet potaot topping.
  7. Mash the sweet potatoes with the butter and mild and season with allspice. Put this on top of the picadillo and spread eveny. Place in the oven for 20 minutes or until the potoato topping starts to brown on the edges.
Most Helpful

This was really good, everyone had seconds!!! I omitted the milk and butter from the sweet potato topping as my cousin is lactose-intolerant, we really didnt miss it. Amazingly tasty, my husband wants this again soon! It reminded me of a cross between South African bobotie, with all the sweet/savoury contrasts in the meat filling, and a Shepherds pie. Very glad we tried this, thank you Ck2plz, made for ZWT9, Pink Panthers On The Prowl.

Karen Elizabeth August 05, 2013

OMG!!! This recipe is going in my Favorites right now! Not even sure how to describe it except to say it's a flavor party in your mouth! Even though there are a lot of strong flavored spices in the recipe, the flavor is subtle and delicious. DH kept saying "there's something different in every bite"! And though he's never expressed an opinion on how to rate a recipe, he kept saying "You've got to rate this a five...". So five it is. If I could give it more, I would. Now, the finished dish is not exactly pretty or photogenic in any way, like most Shepherd's Pies. DH suggested that next time (and there WILL be a next time) we slice a hard boiled egg and fan it over the top, then sprinkle with finely minced parsley. I cut the recipe in half and baked it in individual gratin dishes - it was just perfect! Thank so much for posting this, Nancy! Made for ZWT9 Gourmet Goddesses.

Jostlori August 01, 2013