Latina Shepherd's Pie

Prep Time: 20 min  |  Cook Time: 60 min  |  Servings: 6  |  Calories: 589
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Latina Shepherd's Pie
Prep Time
20 min
Cook Time
60 min

Don your chef’s hat to prepare this recipe. You’ll feel like a pro after you’ve put together this impressive meal packed with savory beef cooked with tons of herbs, spices and chopped fresh ingredients — as well as a mashed boniato topping covered with Sargento® Shredded Authentic Mexican Cheese.

  • =Picadillo ingredients:
  • 1/4 cup olive oil
  • 1 yellow onion, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 1-1/2 lbs. ground beef chuck
  • 1/4 cup tomato paste
  • 1/2 cup dry sherry
  • 1-1/2 cups peeled, chopped tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon red crushed chili flakes
  • 1/4 cup Italian parsley, finely chopped
  • 1 teaspoon oregano, finely chopped
  • 1/2 cup raisins
  • 3/4 cup green olives with pimientos
  • =Boniato mash with mojo:
  • 4 boniatos*, peeled and chopped
  • Approx. 2-1/2 cups half-and-half, enough to cover the boniatos
  • 1/4 cup garlic cloves, sliced thin
  • 1/4 cup olive oil
  • 2 limes, juiced
  • 1/4 cup chopped cilantro
  • 1-3/4 cups (7 oz.) Sargento® Shredded Authentic Mexican Cheese
  1. To prepare picadillo: Heat oil in a large pot over medium heat. Add onion and garlic. Cook, stirring until soft, about 6-8 minutes. Add ground beef, stirring with a wooden spoon, making sure the beef is broken up into small pieces; cook for about 8-10 minutes. Spoon out about half of the fat in the pan. Add the tomato paste, stirring for about 3 minutes. Add all other picadillo ingredients. Cook, stirring for about 10 minutes. Season with salt and pepper.
  2. To prepare the boniato mash: Cook the boniatos in half-and-half in covered saucepan over medium heat about 20 minutes until tender. Meanwhile, prepare mojo by heating oil in a small saucepan until almost smoking; add garlic, shaking pan constantly and season with salt and pepper. When the garlic turns golden brown, add the lime juice. Set aside until the boniato is done. Drain the boniato, keeping about 1/2 cup of the half-and-half. Put the boniato through a food mill or potato masher; add the mojo, cilantro, 1/2 cup reserved half-and-half and season with salt and pepper.
  3. For individual little pies, place about 1 cup of picadillo in each ramekin. Top each with 3 tablespoons of boniato mash. Top with 2 tablespoons cheese. Bake at 400°F for 8 minutes. Serve hot.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 34.20g 52%
Sat. Fat 10.90g 52%
Mono Unsat. Fat 17.20g
Poly Unsat. Fat 2.90g
Cholesterol 90mg 30%
Sodium 317mg 14%
Total Carbohydrate 39g 13%
Dietary Fiber 4g 16%
Sugars 0g
Protein 33g
Vitamin A 75RE
Vitamin C 26mg 43%
Calcium 267mg 25%
Iron 4mg 22%