Ripe Plantain Pie Recipe – A Caribbean-Style Casserole

If you’ve ever had ripe plantain and meat in one bite, you already know—it’s good. But this ripe plantain pie takes it up a notch. Sweet, savory, cheesy, and baked till golden, it’s the kind of dish that feels like home in every bite.

Looking for a new way to use up those ripe plantains? This version skips the mash and keeps things chunky. Boiled plantains (skin on for max flavor) are cubed, mixed with seasoned meat, topped with cheese, and baked. No layers. No fuss. Just bold Caribbean flavor all the way through.

It’s a great alternative to traditional casseroles like my cod fish and cassava pie, and it comes together easily with pantry staples. And if you prefer a smoother texture, then there’s also a mashed version, but this chunky style is the one I keep going back to.

Whether you serve it up solo or alongside a simple salad, this sweet-and-savory plantain pie deserves a spot in your dinner rotation.

What is ripe plantain pie?

Ripe plantain pie is a Caribbean-inspired baked dish that brings together soft, sweet plantains and a savory meat filling. In this version, the plantains are cubed, not mashed, and mixed directly with the seasoned meat. It’s topped with cheese and baked until golden and bubbly.

Every bite gives you that perfect balance: sweetness from the plantain, richness from the meat, and creamy, melty cheese pulling it all together.

Why You’ll Love My Ripe Plantain Pie

• No layering drama: Everything’s tossed together—simple and mess-free.
• That sweet + savory combo: Ripe plantains naturally balance the seasoned meat.
• Weeknight-friendly: Comes together quickly, especially if you prep ahead.
• Great for leftovers: Like many good bakes, it tastes even better the next day.

How to make this ripe plantain pie

Ingredients and their purpose

This dish is all about balance—flavorful, satisfying, and easy to build from familiar ingredients:

• Ripe Plantains: Choose ones that are yellow with black spots or mostly blackened but still firm. Boiling them with the skin on locks in flavor and prevents sogginess. Once cooled, they’re cubed to hold their shape in the bake—or mashed, if you’re doing the alternate version.
• Meat Filling: Ground beef is the usual go-to, but turkey or chicken also works. The meat is seasoned with green seasoning and boosted with chopped onion, celery, and a colorful mix of bell peppers. A little chicken stock keeps it moist, and salt, black pepper, and all-purpose seasoning round out the flavor. Optional: A touch of tomato paste adds richness, but it’s not essential.
• Cheese Topping: A generous sprinkle of cheese brings it all together. Use one that melts well—cheddar, mozzarella, or a combo. You’re aiming for golden and gooey.

Instructions

1. Boil the plantains. Cut plantains in half and boil with the skin on in salted water until just tender, about 12–15 minutes. Drain and cool.    
2. Peel and cube. Once cool enough to handle, peel and discard the skin. If prepping ahead, refrigerate. Then cube the plantains and add them to a mixing bowl.   
3. Cook the meat. Season the meat with green seasoning, salt, pepper, and all-purpose seasoning. Sauté onions in coconut oil, then add the meat and brown it. Stir in celery, bell peppers, and broth (plus tomato paste if using). Let simmer until tender and most of the liquid has cooked off.   
4. Combine and assemble. Gently fold the meat mixture into the cubed plantains—don’t mash. Transfer to a greased baking dish, spread evenly, and top with cheese.   
5. Bake and cool. Bake at 350°F (175°C) for 10–15 minutes, until cheese is golden. Let cool for 10 minutes before slicing.

Mashed plantain version (Optional)

Want a layered vibe instead? Mash the plantains with butter, spread half on the bottom of a greased dish, top with meat and cheese, then add the rest of the mash and more cheese. Bake until golden and let cool before serving.

Some more oven baked favorites

If you love casseroles like this, here are some more:

• Ground provision pie
• Macaroni pie
• Green fig pie
• Potato pie

FAQs about ripe plantain pie

Recipe

Ripe Plantain Pie

A Caribbean-style baked dish with sweet ripe plantains, savory meat, and melty cheese. Try it cubed or mashed—easy, hearty, and full of flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: Caribbean

Calories: 661

Ingredients Method Nutrition Notes

Ingredients

  

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For Plantain Base

• 3 ripe but firm plantains (Use 4 if making the mashed version)
• Salt for boiling
• 3 tablespoons butter only for the mashed version

For meat filling

• 1 pound ground beef or ground turkey or chicken
• 2 tablespoons green seasoning
• 2 tablespoons coconut oil
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 of a red bell pepper chopped
• 1/4 of a yellow bell pepper chopped
• 1/4 of a green bell pepper chopped
• 1/3 cup chicken stock
• Salt and black pepper to taste
• 1/2 teaspoon all-purpose seasoning
• 2 tablespoons tomato paste optional

To top

• Grated cheese cheddar, mozzarella, or a mix

Method

 

For plantains

1. Bring a pot of salted water to a boil.
2. Cut plantains in half and add them with the skin still on to the boiling water.
3. Boil for 12 to 15 minutes, just until fork-tender.
4. Drain and let cool.
5. Once cooled, peel and discard the skin.
6. Cube into bite-sized pieces for the main recipe.
7. If making the mashed version, mash the peeled plantains with butter until smooth and set aside.

For the meat

1. In a bowl, season the ground meat with green seasoning, salt, black pepper, and all-purpose seasoning.
2. In a large skillet, heat the coconut oil and sauté the onion until soft.
3. Add the seasoned meat and cook for 5 to 8 minutes.
4. Stir in the celery, bell peppers, chicken stock, and tomato paste (if using).
5. Adjust seasoning to taste.
6. Simmer until the meat is fully cooked and the liquid has mostly evaporated.

Combine

1. Gently mix the cubed plantains with the meat mixture.
2. Transfer to a greased baking dish and spread evenly.
3. Top with grated cheese.
4. Bake for 10 – 15 minutes or until cheese is melted and golden brown.
5. Mashed Version: Layer half of the mashed plantain in the bottom of a greased baking dish and spread to level. Add the meat mixture and sprinkle with some of the cheese. Spread the remaining mashed plantain on top, then finish with more cheese.
6. Let cool for 10 minutes.

Nutrition

Calories: 661kcal

Notes

• Use ripe but firm plantains—yellow with black spots, but not overly soft.
• Tomato paste adds richness but is completely optional.
• The pie can be made ahead, refrigerated, or frozen either before or after baking.

Tried this recipe?

Let us know how it was!