Plantain Shepherd Pie

    Plantain Shepherd Pie


    16 people made this

    Adobo is a salty and sour seasoning mix popular in Latin America. You might be able to find it at the supermarket; if not, substitute chicken salt.

    Serves: 8 

    • 1 onion, cut into chunks
    • 1 green capsicum, cut into chunks
    • 1 bunch fresh parsley
    • 1 bunch fresh coriander
    • 3 cloves garlic
    • 1 tablespoon water, or as needed
    • 450g beef mince
    • seasoning salt to taste
    • ground black pepper to taste
    • adobo seasoning to taste
    • 1 tablespoon olive oil
    • 8 ripe plantains, peeled and cut on the bias
    • 4 eggs, beaten
    • 2 (400g) tins green beans, drained
    • 4 eggs, beaten

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Place the onion, capsicum, parsley, coriander, garlic and water into a blender. Cover and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
    2. Heat a large frypan over medium-high heat and stir in the beef mince. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Stir in 2 tablespoons the vegetable puree into the beef then season with seasoning salt, pepper and adobo. Drain and discard any excess grease; set aside.
    3. Preheat an oven to 180 degrees C.
    4. Heat a frypan over medium heat. Arrange the plantains in the frypan and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
    5. Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

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