BEEF, CHICKEN AND SWEET POTATO PIE

BEEF, CHICKEN AND SWEET POTATO PIE

PORTIONS: 8

INGREDIENTS FOR FILLING
2 lb. (½ kg.) ground beef
1 lb chicken cut in 1" chunks
4 lb. (1 kg.) diced onions
6 garlic cloves finely chopped
5 oz. raisins
3 tbsp. sweet Spanish  paprika
1 tsp. cumin
2  tbsp. salt o to taste
½ tsp. ground pepper
3 tbsp. cornstarch
3 tbsp. water
2 boiled hard eggs, cut in 1 /4
24 calamata olives or other black olives

INGREDIENTS FOR MASHED SWEET POTATOES TOPPING

5 lb. sweet potatoes, peeled and cut in ½
2 tbsp. butter
½ tsp. ground cloves
½ tsp. cinnamon or to taste
½ cup honey

FILLING PREPARATION

Heat up 2 large frying pans.
Start browning the beef and garlic, when fat is showing  add the chicken and cook.
Add the onions,  and cook until are translucent.
Add raisins, paprika, cumin, salt and pepper.
Mix well the cornstarch with the water and mix it with the beef and chicken.
Put the filling in 8 bowls.
In each bowl put 1/4 of egg and  3 olives

MASHED POTATOES PREPARATION

In a dip pot put the sweet potatoes. Cover it with water and let it boil. Once the water boil, turn the flame to low and let the sweet potatoes cook until soft.
Strain the water off and add to sweet potatoes the butter, ground cloves, ground cinnamon, honey and mash the sweet potatoes with the spices.
Cover the bowls with the mashed sweet potatoes and heat up in the oven to a minimum temperature of 150° F - 66° C.
Serve immediately.