puerto rican shepherd pie (pastelon)

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.
• 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.
• preheat an oven to 350 degrees f (175 degrees c).
• 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.
• bake in the preheated oven until the eggs are firm, 30 to 45 minutes.