Savory Plantain Pie
Shepherd's pie with a twist (or two)! Savory Plantain Pie borrows its flavors from the filling for a Peruvian classic - papa rellena (stuffed potato). The slightly sweet filling features ground meat (minced portobellos, tofu, or chick peas for a vegetarian variation), black or green olives, golden raisins, aji amarillo or aji panca, peas, and shredded carrots. It all gets topped off with a roasted and mashed plantain crust!
Ingredients
Filling
- 1 teaspoon olive oil
- 1 teaspoon garlic minced
- ½ medium onion finely chopped
- 1 pound ground meat (see notes)
- 2 teaspoons ground cumin
- 1 tablespoon sherry vinegar (see notes)
- ¼ cup chicken broth/stock
- ¼ cup green olives chopped
- ¼ cup golden raisins plumped
- ¼ cup carrot shredded
- 1-2 tablespoons aji amarillo paste (see notes)
- 1 teaspoon sea salt taste for seasoning
- several grinds pepper
Topping
- 2 plantains peeled, sliced lengthwise
- olive oil or coconut oil to drizzle
- sea salt (or other)
- 1 banana firm not mushy!
- ½ lime juiced
- dairy or non-dairy milk or cream (I use coconut creamer)
- sea salt and fresh ground pepper to taste
- 2 teaspoons olive oil or coconut oil
- ½ cup panko (see notes)
Instructions
- Preheat oven to 400 degrees (375 degrees convection bake).
- Place plantain slices cut side down on a baking sheet. Drizzle with oil and sprinkle with salt. Place in hot oven. Cook until very tender and caramelized (about 20 minutes).
- While plantains roast, add to a large pot or dutch oven, the ground meat and olive oil. Over medium high heat, break up ground meat, add the onion and garlic, and cook until meat is browned.
- Add the cumin and sherry (or other vinegar). Stir to loosen browned bits. Add the broth/stock, olives, raisins, shredded carrot, and aji amarillo paste. Stir to combine, and reduce heat to a simmer. Stir occasionally.
- Make the topping. When the plantains are very soft, add to a medium mixing bowl. Add banana and lime juice, and mash with a potato masher. Mixture doesn't need to be completely smooth. Add milk/cream to desired consistency, and season with salt and pepper.
- Assemble the Savory Plantain Pie. Divide the meat mixture between the 4 ramekins/casseroles. Top each with a layer of mashed plantains.
- Place in a hot oven. Make the panko crumbs while they start cooking.
- Toast the panko with the oil in a skillet on medium high until crumbs are browned.
- Spoon toasted crumbs over the casseroles. Continue baking for a total of 25 minutes.
- Remember the casseroles are hot! I serve them on a hot pad with strict reminders... Enjoy!
Notes
"Ground meat" can be whatever you prefer - lean ground beef, pork, chicken, or turkey. I prefer ground chicken thighs. This dish can work for vegan/vegetarian diets. Substitute minced portobello mushroom, tofu or chick peas for the ground meat. For vegan diets, use almond milk or coconut creamer.
I like coconut creamer in the mashed plantains because of the reduced fat and calories. It provides the creamy texture I love from half n half. You may substitute milk, almond milk, half n half, or even broth.
You can substitute dried cherries, currants, raisins, or dried cranberries for the golden raisins.
Panko is NOT gluten-free! Just omit if following a gluten-free diet...
Macronutrients (approximatin from MyFitnessPal): 428 calories; 25 g protein; 47 g carbohydrates; 17 g fats.
Nutrition
Calories: 428kcal
Tried this recipe?Let us know how it was!