Lorenza Ávila

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Mashed Potato and Picadillo Pie

30 mins
1h 10 mins
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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.
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8 portions
  • 1 kilo potato, peeled and cut into quarters
  • 1/2 cups butter
  • 1 1/2 cups asadero cheese, grated
  • 1 cup bacon, fried
  • enough salt and pepper
  • 1 tablespoon vegetal oil
  • 1/2 cups onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 grams ground beef, of beef, for the picadillo
  • 3 tomatoes, for the picadillo, without the peel and cut in cubes
  • 1/2 cups mashed tomatoes, for the picadillo
  • 1 cup carrot, for the picadillo
  • 1 cup pea, for the picadillo
  • 1 leave bay (laurel), for the picadillo
  • 1/2 cups asadero cheese, grated
  • enough parsley, chopped, to decorate


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.


Serve and accompany with fresh salad.


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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (5)
Angelica Cuetero
22/08/2020 16:46:22
Quedó de 10 🤯😋
Lorena Murillo
14/07/2020 22:19:20
Deliciosa 👍🏽
Erendira Botello
04/06/2020 11:33:25
Sustituí la carne molida por carne deshebrada
Luz Blanco
15/05/2020 16:11:26
Súper delicioso le agregue pimentón
Tere Presno
09/06/2019 17:46:46
Muy rica y sencilla de hacer

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