Each time I make picadillo I’m transported to my childhood so today I’m sharing Grandma’s Easy Picadillo Recipe with Lamb and Veggies. My own version of this Mexican Picadillo recipe comes from my mom, now my kids’ grandma, and is a spin off the dish she’d make when I was a kid. Using the ground lamb from our meat CSA, this new recipe is one the whole family will love. Scroll down for the recipe card and don’t forget to pin or print it today.
What You’ll Love About This Easy Picadillo Recipe
Picadillo is a popular Latin American dish typically made with ground meat and a variety of vegetables and spices. You’ll love this loose stew or pseudo-ragu approach for a meat sauce that is the perfect accompaniment for rice and beans. You can also use it as a filling for tacos, burritos, pastries like empanadas or even topped on salads. You’ll love the ease in making a double batch of this picadillo to have on hand for the week’s meals. It’s also that is incredibly versatile and adaptable so you can craft your own version from a variety of ingredient swaps.
Ingredients for Grandma’s Picadillo Recipe
This recipe has the hallmarks of ultimate comfort food made from simple, basic ingredients. Here’s what we’ll need to make it:
- 2 tablespoons olive oil. You can also opt for avocado oil or a small amount of lard in this recipe.
- 1 pound ground lamb. We’re using the ground lamb from a recent meat CSA delivery but this recipe ingredient is one you can definitely swap. Try this recipe with savory ground beef, ground turkey, or ground pork.
- 2 cups diced russet potatoes from 2 medium peeled russet potatoes. I like the way the potatoes add a little heft to the dish and help stretch the meat we’re using for this picadillo recipe.
- 1/2 cup finely chopped shallots. If you do not have shallots, you can also use white or yellow onion here.
- 1/2 cup chopped green olives. One of our umami accents for this dish. If you do not have olives or don’t like olives, I recommend diced poblano peppers here too.
- 4 cloves minced garlic.
- 1/3 cup shelled fresh English peas. We’re using fresh shelled peas from the bunches of English peas we picked up from our Stepping Stone Farm Box. If you don’t have fresh peas or are making this in the doldrums of winter, frozen peas work just as well.
- Dried seasonings and spices
- 1 dried bay leaf
- 1 tablespoon tomato paste. For our tomato sauce, we’re using the umami rich tomato paste.
- 1 cup chicken or veggie stock. I usually have homemade chicken or vegetable stock on hand. You can also opt for a cup of beef broth or stock instead.
How to Make This Picadillo with Lamb and Veggies
This simple picadillo recipe is ready in just 30 minutes making it perfect for easy weeknight comfort food. Here’s how we make it:
- Heat a large cast iron skillet with 2 tablespoons olive oil over medium heat. Add the 1/2 cup finely chopped shallots and begin to sauté until softened and translucent, about 3 to 5 minutes.
- Add the ground lamb to the large skillet and begin to brown with the shallots, about 5 minutes. Add the garlic and stir for one minute to allow garlic to become fragrant.
- Add the diced potatoes, olives, and seasonings and tomato paste. Stir everything to combine and coat ingredients in the tomato paste.
- Stir in the stock until well combined. Add the dried bay leaf. Bring the picadillo to simmer and cook over medium low heat for 15 to 20 minutes until flavors are melded and potatoes are fork tender. During the last five minutes of cooking, add the fresh peas and allow them to simmer and soften with the picadillo.
- Serve with Mexican rice, sliced radishes and avocado, fresh homemade flour tortillas or corn tortilla, and your favorite salsa. Garnish with chopped fresh cilantro and mint leaves. Serve immediately.
More Delicious Mexican Inspired Dishes to Try
When it comes to the dishes of my childhood, here are a few great recipes for delicious Mexican cooking I return to time and again when I’m craving the comforts of Mexican food:
- Caldo de Pescado (Mexican Fish Soup)
- Papas con Chorizo (Potatoes with Chorizo)
- Shishito Rellenos (Stuff Shishito Peppers)
Grandma’s Picadillo Recipe Featuring Lamb and Seasonal Veggies
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 2 cups diced russet potatoes from 2 medium peeled russet potatoes
- 1/2 cup finely chopped shallots
- 1/2 cup chopped green olives
- 4 cloves minced garlic
- 1/3 cup shelled fresh English peas
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 cup chicken or veggie stock
- 1 dried bay leaf
Instructions
- Heat a large cast iron skillet with 2 tablespoons olive oil over medium heat. Add the 1/2 cup finely chopped shallots and begin to sauté until softened and translucent, about 3 to 5 minutes.
- Add the ground lamb and begin to brown with the shallots, about 5 minutes. Add the garlic and stir for one minute to allow garlic to become fragrant.
- Add the diced potatoes, olives, and seasonings and tomato paste. Stir everything to combine and coat ingredients in the tomato paste.
- Stir in the stock until well combined. Add the dried bay leaf. Bring the picadillo to simmer and cook over medium low heat for 15 to 20 minutes until flavors are melded and potatoes are fork tender. During the last five minutes of cooking, add the fresh peas and allow them to simmer and soften with the picadillo.
- Serve with rice, sliced radishes and avocado, fresh tortillas, and your favorite salsa. Garnish with chopped fresh cilantro and mint leaves. Serve immediately.
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