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 brings all those flavors together in one easy dish.
Looking for a new way to use up those ripe plantains? This version skips the mash and keeps things chunky. Boiling the plantains with the skin on helps keep them from getting too soft or soggy. They’re then 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 other Caribbean bakes like my codfish and cassava pie, and it comes together easily with pantry staples. If you prefer a smoother texture, there’s also a mashed version, but this chunky style is the one I keep going back to.
What is ripe plantain pie?
Ripe plantain pie is a Caribbean-inspired baked dish made with sweet ripe plantains, seasoned ground meat, and cheese. For my version, I keep the plantains cubed instead of mashing or layering them, then mix everything before topping it with cheese and baking.
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: It reheats well, making it easy to enjoy again the next day.
Ingredients for ripe plantain pie
- Ripe plantains: Choose plantains that are yellow with plenty of black spots but still firm. I boil them with the skin on, which helps keep them from getting too soft or soggy. Once cooled, they’re peeled and cubed so they hold their shape in the pie.
- Meat filling: Ground beef is my usual choice, but ground turkey or chicken also works. Green seasoning, onion, celery, bell peppers, salt, black pepper, and all-purpose seasoning add flavor, while a little chicken stock keeps the meat moist. Tomato paste is optional but adds a little extra richness.
- Cheese: Use a good melting cheese like cheddar, mozzarella, or a combination of both. It melts over the top as the pie bakes and gives you that golden, cheesy finish.
How to make ripe plantain pie
- 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.
- Peel and cube. Once the plantains are cool enough to handle, remove and discard the skin. Cut the plantains into cubes and add them to a large mixing bowl.
- Cook the meat. Season the ground meat with green seasoning, salt, black pepper, and all-purpose seasoning. Sauté the onion in coconut oil, then add the meat and cook until browned. Stir in the celery, bell peppers, chicken stock, and tomato paste, if using. Cook until most of the liquid has evaporated.
- 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.
- Bake and cool. Bake at 350°F (175°C) for 10–15 minutes, until the pie is heated through and the cheese is melted and golden. Let cool for about 10 minutes before serving.
Mashed plantain version (Optional)
Want a layered version 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.
What to serve with plantain pie
This dish can stand on its own, but if you want to round it out, here are a few solid options:
- Crisp green salad with vinaigrette
- Creamy or vinegar-based coleslaw
- Steamed vegetables like broccoli, green beans, or carrots
- Caribbean pepper sauce for a spicy kick
- Avocado or guacamole for extra creaminess
Storage and reheating
Storing: Let the pie cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. You can also keep it in the baking dish, tightly wrapped with foil or cling film.
Reheating: For best results, reheat in the oven at 350°F (175°C), covered with foil, for about 10–15 minutes or until heated through. Individual portions can also be reheated in the microwave.
More Caribbean pies
If you love casseroles like this, here are some more:
FAQs about ripe plantain pie
Use ripe plantains that are yellow with plenty of black spots but still firm. Very soft or fully black plantains can become mushy after boiling and won’t hold their shape as well in the cubed version.
I usually use ground beef, but ground turkey or chicken also works well. Whichever you choose, season the meat well to balance the sweetness of the ripe plantains.
Yes. I’ve assembled the plantain pie ahead of time, refrigerated it, and baked it when I was ready to serve. Keep it covered in the refrigerator until you’re ready to bake.
The mashed version is layered, similar to a Caribbean shepherd’s pie. The cubed version has more texture, with distinct pieces of ripe plantain mixed throughout the seasoned meat.
Try this ripe plantain pie
If you have ripe plantains sitting on the counter, give this plantain pie a try. Make it with the cubed plantains like I do, or use the mashed version if you prefer a softer, layered texture.
Made it? Let me know how it turned out! Drop a comment, leave a rating, or share your version with me.
Recipe
Ripe Plantain Pie
Ingredients
Method
- Bring a pot of salted water to a boil.
- Cut plantains in half and add them with the skin still on to the boiling water.
- Boil for 12 to 15 minutes, until tender but still firm enough to hold their shape.
- Drain and let cool.
- Once cooled, peel and discard the skin.
- Cube into bite-sized pieces for the main recipe.
- If making the mashed version, mash the peeled plantains with butter until smooth and set aside.
- In a bowl, season the ground meat with green seasoning, salt, black pepper, and all-purpose seasoning.
- In a large skillet, heat the coconut oil and sauté the onion until soft.
- Add the seasoned meat and cook until browned, breaking it up as it cooks.
- Stir in the celery, bell peppers, chicken stock, and tomato paste (if using).
- Adjust seasoning to taste.
- Cook until most of the liquid has evaporated, then taste and adjust the seasoning if needed.
- Preheat the oven to 350°F (175°C). Lightly grease an 8 × 8-inch baking dish.
- Gently fold the cubed plantains into the meat mixture, being careful not to mash them.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top evenly with the grated cheese.
- Bake for 10 to 15 minutes, until heated through and the cheese is melted and golden.
- Let cool for about 10 minutes before serving.
Nutrition
Notes
- Use ripe but firm plantains. Yellow with plenty of black spots works well, but avoid plantains that are very soft so the cubes hold their shape.
- Tomato paste adds extra richness but is completely optional.
- The pie can be assembled ahead of time, covered, and refrigerated until you’re ready to bake.
- For the cheese, use about 1 cup for a lighter topping or up to 1½ cups for a cheesier top.
Recipe Printed From ThisBagoGirl.com
I love sweet and savory together! I'm going to have to hunt down some plantains. I'm so intrigued!
This sounds so flavorful and delicious! I don't normally buy plantains but I'd love to give this a try!
This was amazing!! And less work than matching. Thanks for sharing!!
Absolutely delicious!!
My first plantain casserole (and first plantains) made with my first batch of green seasoning and a glass of homemade ginger ale. Does life get any better than this? 🙂
Thank you, Renz!!!