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A serving of ripe plantain pie on a white plate with a casserole dish of pie in the background.
Renee Robley

Ripe Plantain Pie

5 from 2 votes
A Caribbean-style ripe plantain pie made with sweet plantains, seasoned ground meat, and melted cheese. Make it with cubed plantains or try the mashed variation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Caribbean
Calories: 661
Ingredients Method Nutrition Notes

Ingredients
  

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, until tender but still firm enough to hold their shape.
  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 until browned, breaking it up as it cooks.
  4. Stir in the celery, bell peppers, chicken stock, and tomato paste (if using).
  5. Adjust seasoning to taste.
  6. Cook until most of the liquid has evaporated, then taste and adjust the seasoning if needed.
Combine
  1. Preheat the oven to 350°F (175°C). Lightly grease an 8 × 8-inch baking dish.
  2. Gently fold the cubed plantains into the meat mixture, being careful not to mash them.
  3. Transfer the mixture to the prepared baking dish and spread evenly.
  4. Top evenly with the grated cheese.
  5. Bake for 10 to 15 minutes, until heated through and the cheese is melted and golden.
  6. Let cool for about 10 minutes before serving.

Nutrition

Calories: 661kcal

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.
Mashed plantain version: Use 4 ripe plantains instead of 3. After boiling and peeling, mash the plantains with 3 tablespoons butter. Spread half of the mashed plantain in the greased baking dish, add the meat mixture and some of the cheese, then spread the remaining plantain on top. Finish with the remaining cheese and bake as directed.

Recipe Printed From ThisBagoGirl.com

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