I came across the interesting and delicious looking recipe from the Washington Post – a Caribbean version of Shepherd’s Pie (I’m guessing because of the plantains). Enjoy!!
For the topping
- 3 green plantains (about 2 1/2 pounds total)
- 1/2 cup cold water, plus more as needed
- 1/4 cup extra-virgin olive oil, plus more as needed
- 2 cloves garlic, chopped
- 1/2 teaspoon table or fine sea salt
For the filling
- 1 1/2 teaspoons extra-virgin olive oil
- 1 pound ground beef
- 1/4 teaspoon table for fine sea salt
- 1 teaspoon dried oregano
- 1 small white or yellow onion (about 4 ounces), chopped
- 1 small red bell pepper (about 4 ounces), chopped
- 1/4 cup corn (optional)
- 1/4 cup salsa, plus more for serving
- 4 cloves garlic, finely grated or minced
- 1/2 bunch cilantro, leaves and tender stems, plus more for serving
- 2 tablespoons sliced green olives (8 total)
- Juice of 1 lime
- Lime wedges, for serving
Position a rack in the middle of the oven or toaster oven and preheat to 375 degrees. Make the topping: In a large pot over high heat, bring about 5 cups of water to a boil. Peel the plantains by slicing off the tips, cutting a slit down the length and removing the peel. (If they are hard to peel, boil them with the peel on and peel afterward.) Add the plantains to the pot (if they are too large, cut them in half) and cook until fork-tender, about 20 minutes. Remove from the heat and drain.
In a food processor, add the plantains, cut into pieces to fit, the 1/2 cup of water, oil, garlic and salt. Process until smooth, adding more oil, a tablespoon at a time if too dry. If you prefer a more rustic texture, mash the plantains in a bowl.
Make the filling: While the plantains are cooking, in a 10-inch cast-iron or other ovenproof skillet over medium heat, heat the oil until shimmering. Add the ground beef to the skillet and use a wooden spoon to break it up. Add the salt and oregano and cook, stirring often, until the meat is brown, about 5 minutes. Add the onion, bell pepper and corn, if using, and cook until softened, about 5 minutes. Stir in the salsa and garlic and cook until the garlic is fragrant, about 30 seconds. Remove from the heat and stir in the cilantro, olives and lime juice. Spread the filling evenly in the pan.
Spread the plantain mixture on top of the filling, covering the meat. Bake for 10 to 15 minutes, or until heated through. Sprinkle cilantro leaves on top and serve family style, with wedges of lime and more salsa on the side, if using.
NOTES: This dish also can be made in a lightly greased 8-inch-square glass baking dish, or similarly sized casserole. If time is tight, you can cut about 15 minutes from the preparation by serving the mashed plantains and the filling side by side on a plate.
Storage Notes: Leftover pie can be refrigerated for up to 3 days.
You can see the recipe in the Washington Post here