NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Picadillo Potato Pie

Picadillo Potato Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    12
    servings

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.)

Instructions

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.

Nutritional Information

% Daily Value *

  • Total Fat 20g 32%
  • Saturated Fat 9g 47%
  • Cholesterol 115mg 39%
  • Sodium 470mg 20%
  • Carbohydrates 22g 7%
  • Dietary Fiber 3g 10%
  • Vitamin A 8%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 10%
  • Sugars 7g
  • Protein 17g

* Percentage Daily Values are based on a 2000 calorie diet.