Picadillo And Sweet Potato Shepherd’s Pie

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.