Food Network: Picadillo and Sweet Potato Shepherd's Pie (Spicy Beef, Vegetable, and Sweet Potato Pie)

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Picadillo and Sweet Potato Shepherd's Pie (Spicy Beef, Vegetable, and Sweet Potato Pie)
Recipe courtesy of Gourmet Magazine

Ingredients
1 cup finely chopped onion
2 teaspoons minced garlic
2 large pickled jalapeno peppers, seeded and minced (wear rubber gloves)
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano, crumbled
2 tablespoons vegetable oil
1 1/2 pounds ground chuck
1/4 cup tomato paste
28-ounce can plum tomatoes including the juice, chopped
1/4 cup raisins
3/4 cup chopped pimiento-stuffed green olives
1 cup fresh or frozen corn
1/4 cup finely chopped fresh coriander if desired
Salt and pepper

For the topping:
2 pounds sweet potatoes
1 pound russet (baking) potatoes
3 tablespoons unsalted butter, plus 1 tablespoon

Directions
Make the filling: In a large heavy skillet cook the onion, garlic,
jalapeno peppers, cumin, chili powder, and oregano in the oil over moderately high heat, stirring
until the onion is soft. Add the chuck and cook it over moderately high heat, stirring and breaking
up any lumps, until it is no longer pink. Add the tomato paste, the tomatoes with the juice, the
raisins, olives, corn, coriander, salt and black pepper to taste. Simmer the mixture, stirring
occasionally, for 10 to 15 minutes, or until it is thickened. The filling may be made up to 1 day in
advance, kept covered and chilled, and brought to room temperature before proceeding.
Make the topping: In a large saucepan combine the sweet and russet potatoes, peeled and cut into
1-inch pieces, with enough cold water to cover them by 1 inch. Bring the water to a boil and simmer
the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the
pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess
liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl. Add the

butter and salt and pepper to taste, and stir the mixture until it is combined well and the butter
is melted. Transfer the filling to a 3-quart baking dish at least 2 1/2 inches deep, spoon the
topping over it, spreading it to cover the filling completely, and dot the top with the butter, cut
into bits. Bake the pie in the middle of a preheated 400 degree F oven for 35 to 40 minutes, or
until it is browned lightly.