Name: Picadillo Potato Pie
Prep time: 25 s
Cook time: 75 s
Total time: 100 s
Yield: 12
Ingredients: 1 tablespoon olive oil; 2 sweet cubanelle or green peppersfinely chopped; 1 medium red onionfinely chopped; 2 cloves garlicfinely chopped; 1 1/2 pounds ground beef; 3 tablespoons tomato paste; 1 MAGGI Chicken Flavor Bouillon Cubedissolved in 1 1/4 cups hot water; 6 pimiento-stuffed green oliveschopped; 1 teaspoon capers; 1 teaspoon saltdivided; 2 tablespoons raisins; 1 large hard-boiled eggchopped; 3 1/2 pounds (7 to 8 medium) potatoespeeled and cubed; 1/4 cup (1/2 stick) butter or margarine; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 large eggslightly beaten; 1/4 teaspoon ground white or black pepper; 1/4 cup (.75 ounce) shredded Parmesan cheese

MAKE IT

Instrucciones En Español

Step 1

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.

Step 2

Add tomato paste; stir to blend in. Stir in bouillon mixture, olives, capers and 1/2 teaspoon 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.

Step 3

Preheat oven to 375° F. Grease 13 x 9-inch baking dish.

Step 4

Boil potatoes in salted water until tender; drain well. Mash potatoes while hot until smooth. Add butter; alternately mix in evaporated milk and beaten eggs. Add remaining 1/2 teaspoon salt and pepper; mix well.

Step 5

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