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Lorenza

Lorenza Ávila

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Mashed Potato and Picadillo Pie

30 min
1 h 10 min
Easy
32
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Are you a fan of the potato? Surely you never imagined that you could prepare such a delicious meal as this recipe for Mashed Potato and Picadillo Pie, which is ideal to share with your family because it is an economical, satisfying and easy dish to make. We recommend adding cheese and butter to the potatoes while they are still hot, as this will be better integrated into the puree.
Learn more about Lorenza Ávila

Ingredients

8 servings
  • 1 kilo of potato peeled and cut into quarters
  • 1/2 Cup of Butter
  • 1 1/2 cups of asadero cheese grated
  • 1 Cup of bacon fried
  • enough of salt and pepper
  • 1 tablespoon of vegetable oil
  • 1/2 Cup of onion finely chopped
  • 1 clove of garlic finely chopped
  • 500 grams of ground beef of beef, for the picadillo
  • 3 pieces of tomato for the picadillo, without the peel and cut in cubes
  • 1/2 Cup of tomato puree for the picadillo
  • 1 Cup of carrot for the picadillo
  • 1 Cup of pea for the picadillo
  • 1 sheet of laurel for the picadillo
  • 1/2 Cup of asadero cheese grated
  • enough of parsley chopped, to decorate

    Preparation

    Preheat the oven to 180 ° C (356F)
    In a pot with boiling water cook the potatoes with salt until soft. Drain and reserve.
    In a bowl, with a potato masher, mash the potatoes until they have the consistency of puree. Add the asadero cheese, the butter, the fried bacon and season with salt and pepper.
    For the picadillo, heat the oil in a skillet over medium heat, fry the onion, garlic, ground meat and cook until it changes color. Add tomato and tomato puree, cook a few minutes and add the carrots, peas and bay leaf.
    Continue cooking about 10 minutes or until the meat is fully cooked and the vegetables are tender. Season to your liking with salt and pepper and make sure that the liquid is absorbed completely, to be able to assemble the pie well.
    In an ovenproof dish, add a little mashed potato and spread. Sprinkle the cheese, cover with the picadillo, add more cheese and finish with another layer of mashed potatoes and cheese. Bake about 10 minutes.
    Serve with chopped parsley and enjoy.

    PRESENTATION

    Serve and accompany with fresh salad.

    TIPS

    Add the cheese and butter to the potatoes while still hot so that they melt and blend well with the mashed potatoes. Cover the refractory with aluminum foil before baking to avoid burning.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    732
    kcal
    37%
    Carbohydrates
    34.4
    g
    11%
    Proteins
    42.9
    g
    86%
    Lipids
    47.4
    g
    73%
    Fiber
    5.8
    g
    12%
    Sugar
    7.4
    g
    8.3%
    Cholesterol
    167
    mg
    56%
    Esha
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