Peel and cube potatoes.
Add potatoes to a salted boiling pot of water until potatoes are fork tender, about 10-15 minutes.
Drain potatoes and put them back into pot or large bowl for mashing.
Add butter and milk and begin mashing. Add salt and pepper to taste.
Set potatoes aside and let them come to room temperature.
Add 2 tbsp of the olive to a pan over medium heat. Reserve the other two for mixing with the breadcrumbs. Once olive oil is heated and fragrant, add the ground meat.
When ground meat is browned, add diced green peppers and onions. Cook until onions are translucent.
Add the minced garlic and stir for about 1-2 minutes carefully making sure not the burn the garlic.
Begin adding wet ingredients, first with the cooking wine to deglaze the pan. Then add the can of tomato sauce, sriracha, and Worcestershire sauce. I like to add the tomato sauce gradually as I mix it in to make sure the meat mixture is coated nicely.
Add the cumin, bay leaf, and then salt and pepper to taste.
Cover and let simmer on low for at least 25-30 minutes gradually stirring every 5 minutes. If the mixture begins to look dry, add a bit more dry wine.
Preheat the oven to 450
In a medium bowl add the breadcrumbs, salt, and pepper to taste, and gradually add in the remaining olive. Mix well to coat the breadcrumbs.
In a casserole or baking dish, add the layer of picadillo to the bottom. then layer with the potatoes. Keep the potato layer about 1/4" to 1/2".
On top of the picadillo layer, add the potatoes and smooth out over the picadillo. Keep the potatoes to 1/4" to 1/2" high.
Layer the breadcrumbs on top of the potato layer and put in the oven for 10 minutes until the breadcrumbs look toasted.
Remove from oven and enjoy!