Ingredients Jump to Instructions ↓

  1. 2 tbsp oil

  2. 2 onions, minced

  3. 1 1/2 lb ground beef

  4. 1 scotch bonnet pepper, de-seeded and minced (or other hot pepper)

  5. 2 garlic cloves, crushed

  6. 1 sweet pepper (red or green), de-seeded and chopped

  7. 4 tomatoes, peeled and chopped

  8. 2 tbsp minced fresh parsley

  9. 1/2 tsp cumin seeds

  10. 2 tsp dried oregano

  11. 1/4 tsp ground cloves

  12. 2 tbsp golden raisins

  13. 1 tsp salt

  14. 3 tbsp chopped stuffed green olives

  15. 2 tbsp capers, rinsed salt freshly ground black pepper For the topping:

  16. 4 sweet potatoes, peeled and boiled

  17. 1 tbsp butter

  18. 1/4 cup milk

  19. 1/4 tsp ground allspice

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat the oven to 180°C/350°F. Put the sweet potatoes in a pan of salted water and boil until tender, about 20 minutes. Drain well.

  2. Meanwhile, heat the oil in a large heavy-bottomed skillet. Add the onions and cook over medium heat for about 6 minutes until soft.

  3. Add the meat and cook, stirring constantly, for about 10 minutes or until lightly coloured.

  4. Add the hot pepper, garlic, green or red pepper, tomatoes, parsley, cumin, oregano, cloves, golden raisins, salt and pepper and cook for 3 minutes, stirring frequently.

  5. Stir in the chopped olives and capers and cook for a further few minutes. Taste and adjust the seasoning. Put into a casserole dish, leaving space for the sweet potato topping.

  6. Mash the sweet potatoes with the butter and milk and season with allspice. Put this on top of the picadillo and spread evenly. Place in the hot oven for 20 minutes or until the potato topping starts to brown on the edges.


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