📝 About This Recipe
This comforting Latin American classic is a soul-warming 'Shepherd's Pie' reimagined with vibrant, aromatic spices and a savory-sweet profile. Featuring a succulent ground beef picadillo enriched with olives and raisins, it is topped with a silky, butter-whipped potato crust that crisps beautifully in the oven. It’s the ultimate family-style casserole that captures the heart of home-style Latin cooking in every golden spoonful.
🥗 Ingredients
The Beef Picadillo Base
- 2 lbs Ground Beef (85% lean for best flavor)
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 1 large Bell Pepper (red or green, finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 cup Pitted Green Olives (sliced)
- 1/4 cup Raisins (optional, for authentic sweetness)
- 1/2 cup Beef Broth
The Potato Topping
- 3 lbs Yukon Gold Potatoes (peeled and cubed)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Whole Milk (warm)
- 2 large Egg Yolks (helps the crust set and brown)
- to taste Salt and Black Pepper
Assembly & Garnish
- 2 pieces Hard-Boiled Eggs (sliced into rounds)
- 1/2 teaspoon Paprika (for dusting the top)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish or a large oven-proof casserole dish with a little oil or butter.
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2
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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3
While potatoes boil, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon until browned and cooked through.
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4
Drain any excess fat from the skillet. Add the diced onion and bell pepper to the beef. Sauté for 5-6 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant. Add the tomato paste and stir well to coat the meat.
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6
Pour in the beef broth and add the olives and raisins. Simmer for 10 minutes on low heat until the liquid has mostly reduced, leaving a moist, saucy meat mixture.
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7
Drain the cooked potatoes and return them to the pot. Mash thoroughly while adding the butter and warm milk until smooth.
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8
Allow the potatoes to cool slightly for 2 minutes, then whisk in the egg yolks. This creates a rich, velvety texture that browns beautifully. Season with salt and pepper.
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9
Spread the beef picadillo mixture evenly across the bottom of the prepared baking dish.
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10
Arrange the sliced hard-boiled eggs in a single layer over the meat mixture.
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11
Carefully spread the mashed potatoes over the top, smoothing the surface with a spatula. Use a fork to create a cross-hatch pattern or 'peaks' on the surface for extra crunch.
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12
Dust the top lightly with paprika. Bake for 25-30 minutes, or until the potato topping is golden brown and the edges are bubbling.
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13
Remove from the oven and let it rest for 10 minutes. This is crucial as it allows the layers to set so you can serve clean slices.
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14
Garnish with fresh parsley and serve warm.
💡 Chef's Tips
For the smoothest topping, use a potato ricer instead of a traditional masher. If you prefer a spicier kick, add a finely chopped jalapeño or a teaspoon of red chili flakes to the beef mixture. Don't skip the resting time! It prevents the casserole from falling apart when you scoop it out. You can make the beef and potato components a day in advance; just add 10 minutes to the baking time if starting from cold. If the top isn't browning enough, turn on the broiler for the last 2-3 minutes of cooking.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a lime-cilantro vinaigrette to cut through the richness. A side of buttery white rice or black beans makes this a truly hearty feast. Pair with a glass of robust Malbec or a cold, crisp lager. Add a dollop of 'Aji' (Latin hot sauce) or salsa verde on the side for an extra flavor punch.