Puerto Rican Shepherd Pie (Pastelon) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A sweet and salty mix of Spanish flavors! Delicious! Ingredients:
1 onion, cut into chunks |
1 green bell pepper, cut into chunks |
1 bunch fresh parsley |
1 bunch fresh cilantro |
1 bunch recao, or 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 |
Directions:
1. To make sofrito: Place the onion, bell pepper, parsley, cilantro, recao, 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 skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Heat a skillet over medium heat. Arrange the plantains in the skillet 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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