Instructions: Heat oil over medium heat and add onion. Cook until onion is slightly softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink, about 5 minutes. Add wine, raise heat to medium-high and cook until wine evaporates, about 5 minutes.

Add tomato sauce, chopped tomatoes, cumin, oregano, raisins, olives and salt and pepper to taste. Stir well to combine. Reduce heat to medium-low and cook until flavors meld, stirring often, about 20 minutes.

Divide picadillo among 4 (2-cup capacity) heat-proof bowls or casseroles. Top with leftover mashed potatoes. Bake at 350 degrees until potatoes begin to brown and filling begins to bubble around edges, about 30 minutes.

This recipe yields 4 servings.

NOTES :

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