Pie al Pastor

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.

Picadillo Pie

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 10 minutes * Easy

1 tablespoon oil

1 large onion, chopped

4 cloves garlic, minced

1 1/2 pounds ground beef

1/2 cup white wine

1 (8-ounce) can tomato sauce

1 (14 1/2-ounce) can chopped tomatoes

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 cup raisins

1/2 cup sliced green olives

Salt, pepper

2 1/2 cups leftover mashed potatoes

* 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 until potatoes begin to brown and filling begins to bubble around edges, about 30 minutes.

4 servings. Each serving: 540 calories; 1,045 mg sodium; 80 mg cholesterol; 29 grams fat; 50 grams carbohydrates; 20 grams protein; 1.86 grams fiber.