Plantain Shepherd Pie

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    Plantain Shepherd Pie

    Plantain Shepherd Pie

    (19)
    1hour10min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (19)

    Reviews in English (19)

    by
    21

    I have made this with just the meat cooked with sofrito and sazon, and the sweet plantains fried and layered like it says. Even simply made, this is absolutely delicious!  -  20 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    13

    This recipe was ok. Totally edible but not as authentic as I'd prefer. My mom has been making this for years. Although her recipes differs. Personally, the secret is in the "sofrito". My mother usually makes sofrito in large batches and freezes it in ice cube trays. Once they're frozen, she pops them into large ziplocs. This way, you can use as little or as much as you'd like without fear of spoiling the batch. The plantains should be as ripe as possible & cut lengthwise for best results. My husbands Italian family LOVES Pastelon!  -  05 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    13

    This was incredible! I had no knowledge of this recipe going into making this dish (the ingredients just sounded unusual enough, and I love a Cottage Pie), so I didn't know til after the fact that "Pastelon" is a lasagna w/ the plaintains as the noodle. (Otherwise I would've followed the recipe more accurately and cut them in lengths, rather than in rounds.) I think the homemade sofrito is one of the things that really made this meal special. I took a big spoonful of the meat while it was simmering and thought I'd died and gone to heaven. As far as the layering of the dish went, I used an 8X8 pyrex, did 1/2 the plantains (again, mine were fried in rounds) 3 eggs beaten w/ Adobo, the full 1 lb. sofrito/meat, 1 can green beans, the remaining plantains (of which total, I only used 2 -- next time I will definitely use more plantains, and, *bonks self on head* cut them correctly), and 3 more eggs beaten w/ Adobo. When I made the sofrito, I had enough leftover to freeze about 5 ice cubes' worth for another night. And I'm already anxious for that other night to come b/c I plan on making Leticia's recipe again! (Btw, my name's Ticia, so that made this recipe stand out all the more.)  -  29 Sep 2010  (Review from Allrecipes USA and Canada)

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