Pack Picadillo Into This Mexican Shepherd’s Pie

March 12, 2026

Picadillo is already a comforting classic—ground beef sautéed in onions and simmered with tomatoes, spices, and vegetables until everything comes together in one delicious pot. Here it becomes something a little different: a casserole-style take on shepherd’s pie, topped with a creamy sweet potato and garlic mash that balances the smoky heat of chipotle. Thicken the filling with a pinch of masa harina to turn the broth into a sauce that clings to every bite. Baked until bubbling and lightly browned on top, it’s a cozy dish that feels familiar while bringing a little something new to the table.

La Familia Masa Harina Bundle

Picadillo Shepherd’s Pie

Masienda Team

Ingredients

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2 medium sweet potatoes (1 ½-2 pounds sweet potatoes), peeled and cubed
3 cloves garlic, peeled
¼ cup milk
4 tbsp unsalted butter
Salt and pepper to taste

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1 tbsp neutral cooking oil
1 medium onion, finely diced
4 cloves garlic, minced
1 lb ground beef
2-3 chipotle chiles in adobo (depending on spice tolerance), finely diced
½ tsp ground cumin
½ tsp dried Mexican oregano
¼ tsp ground cinnamon
⅛ tsp ground allspice
Kosher salt
Ground black pepper
1 medium carrot, diced
1 cup beef broth
1 tbsp masa harina
3 Roma tomatoes, chopped
½ cup frozen peas

Directions

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Place the diced sweet potatoes, whole cloves of garlic, and 1 tablespoon salt in a medium pot. Cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are very tender and a fork easily pierces them, about 15 minutes.
Drain the potatoes and garlic in a colander then return them to the warm pot.
Add butter, milk, ½ teaspoon salt, and pepper. Mash the mixture: you can use an electric beater or immersion blender for a really smooth texture. Taste and adjust seasoning if needed.

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Heat a large skillet over medium heat. (To bake in the same pan, use a 12” oven-safe skillet.) Add enough oil to coat the bottom of the pan. Once the oil is hot, add onion and saute until translucent, about 5 minutes. Add garlic and sauté until softened, about 3 minutes.
Add ground beef and cook until browned, breaking it up as it cooks.
Stir in minced chipotle chiles, cumin, oregano, cinnamon, allspice, 1 teaspoon salt, and pepper, and fry until fragrant.
Add diced carrots. Cook for about 5 minutes, stirring occasionally.
In a small bowl, whisk the beef broth and masa harina to form a masa slurry.
Lower the heat to medium-low. Add the chopped tomatoes and masa slurry, stir, and simmer for 15 minutes, until tomatoes break down and vegetables cook through. In the last minute of cooking, stir in the peas.
Taste and adjust seasoning if needed.

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Preheat the oven to 400°F.
Add the picadillo to a 9x13” baking dish, filling halfway. (Skip this step if using a 12” oven-safe skillet.) Top with mashed sweet potatoes, spreading them with a spatula to cover the surface completely. Use the tines of a fork to create straight or squiggly lines for texture. (If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.)
Bake, uncovered, until casserole is fully heated through and the picadillo is bubbling, about 20-25 minutes. For a browned crust, place the pie in the upper third of the oven and turn the broiler to high. Broil for about 2 minutes, until the top of the sweet potatoes turns brown. Let stand for 15-20 minutes before serving.