Ingredients
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Directions
: for the filling: Picadillo & Sweet Potato Shepherd's Pie=7f Recipe brought to you by Recipe
Ideas
1 c finely chopped onion
2 ts minced garlic
2 lg pickled jalapeno peppers, --
: seeded and minced
2 ts ground cumin
1 TB chili powder
2 ts dried oregano, -- crumbled
2 TB vegetable oil
1 1/2 lb ground chuck
1/4 c tomato paste
28 oz can plum tomatoes including
: the juice, -- chopped
1/4 c raisins
3/4 c chopped pimiento-stuffed
: green olives
1 c fresh or frozen corn
1/4 c finely chopped fresh
: coriander if desired
: Salt and pepper
: For the topping:
2 lb sweet potatoes
1 lb russet (baking) potatoes
3 TB unsalted butter, plus 1
: tablespoon
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.
Yield: 6 servings
Recipe By :COOKING LIVE SHOW #CL8720
From: Meg Antczak
Servings: 4 servings
Categories: Mexican; Pie; Potato; Sweet Potato; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found way back into history, in truth as far back as ancient Egypt, and maybe even further. In practice though, generally, these ancient cook books were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times made use of a wide range of aromatic flavors, including some familiar names like thyme, mint and parsley. In the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new culinary innovations caused an explosion in recipe manuscripts, the majority of which are kept safe in private libraries. Over the following few centuries, the rich and powerful families of Europe tried to offer the most exotic meals, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery publications are starting to become popular mostly due to higher levels of literacy, increased leisure time and having more disposable income. The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Picadillo & Sweet Potato Shepherd's Pie 7f recipe.
