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Caribbean Pastelon Shepherd Pie

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Puerto Rican
Caribbean Pastelon Shepherd Pie
Ingredients
  • 1 onion, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 1 bunch culantro
  • 3 cloves garlic
  • 1 tablespoon water, or as needed
  • 1 pound ground beef
  • 1 (1.41 ounce) package sazon seasoning
  • ground black pepper to taste
  • 1 pinch adobo seasoning, or to taste
  • olive oil
  • 8 ripe plantains, peeled and cut on the bias
  • 4 eggs, beaten
  • 2 (15 ounce) cans green beans, drained
  • 4 eggs, beaten
Instructions
1
To prepare a fundamental component of many Latin American dishes, combine the onion, bell pepper, parsley, cilantro, culantro, garlic, and water in a blender. Process until the mixture is uniform and smooth. Transfer it to a bowl, cover, and refrigerate until needed.
2
Next, heat a substantial skillet over a medium-high temperature and incorporate the ground beef. Stir constantly until the beef is crumbled, evenly browned, and no longer pink. Introduce 2 tablespoons of the blended mixture into the beef, then season with sazon, pepper, and adobo. Discard any excess fat that accumulates; set the beef aside.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
4
In a skillet over medium heat, arrange the plantains and cook until they are golden and tender, 3 to 5 minutes. Remove from heat. Place half of the plantains in a deep baking dish, ensuring they 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, followed by the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
5
Place the dish in the preheated oven and bake until the eggs are firm, 30 to 45 minutes.