This plantain pie recipe sees generously seasoned lean ground beef pan seared, slow cooked with cho cho, bell peppers and carrots then topped with sweet ripe plantain.
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Thanks to the paleo diet, plantain is now a contemporary starch. If you are looking for a tasty beef pie recipe with a Caribbean flare to it, then this sweet plantain pie will not fail to deliver.
I will guide you through how to make dish and I promise your significant other or even your entire family will come back for seconds and thirds.
Similar to my Breadfruit Pie dish, you do not want to be excluded from a recipe such as this one.
**Recipe update - I have updated the recipe since the first time that I uploaded it to the website. I now add green seasoning when I marinating the meat or can also use ground lamb if you want to**
How is plantain used in the Caribbean
In the Caribbean plantain is typically fried, baked, pureed or boiled by the English and French speaking islands. Heck, you can even add plantains to a stew or even whip them up into a bad ass curry
The Spanish Islands call plantain, platanos and like to do create some interesting recipes such as this Dominican Mangu (mashed plantains) Mofongo or Plantain Lasagna called Pastelon de Platano.
In short, you can do so much with this starchy fruit (albeit considered a vegetable) so why not make some sweet plantain pie.
Recipe preparation
Don't get deterred by the name, I promise you that the mashed plantain topping really works with the ground beef. You can control the sweetness of the topping depending on the ripeness of the plantain.
The ripeness of the plantains - If you want an extra sweet topping them purchase plantain with almost black exterior. On the other hand, a semi ripe plantain (yellow with dark spots) will yield a subtly sweet topping.
I like a slightly sweet plantain pie so brought plantain that was a bit more then semi ripe.
Use lean beef - The beef used is very lean with less than 5%. fat I know for some people, they feel that this is too little fat but the can of tomato really helps compensate the lack of fat. Plus low fat means higher protein content which you want to control calories or fat intake.
Ingredients you will need
- Plantain - Ideally you will want plantain that is overripe, it will be soft to the touch, the skin will be dark with little or no yellow spots and naturally sweet in taste.
- Onion/scallion and garlic - These are the base/foundation ingredients.
- Cho cho/carrot/bell peppers - This is my choice of vegetables, you can use any colour bell pepper.
- Coconut oil - For sauteing.
- Tomato - I'm using chopped tomatoes, semi solid tomatoes are preferred.
- Thyme/beef seasoning - For seasoning the meat.
Reasons to make this dish
Also, if you're omitting fat from your diet/lifestyle then this recipe will tick all the right boxes:-
- It's high in protein, lean and low in fat.
- A moderate amount of complex carbohydrate used to boost energy levels.
- The pie will keep you fuller without worrying about any excess high levels of saturated fat.
- Plantain offers natural sweetness which also compliments savoury dishes.
- Suitable for anyone who is grain free and/or gluten free
Most of the prep work will be done in a large pan (recommended). You don't need to season the beef overnight for this recipe but you certainly can do if you wish.
If you cannot obtain cho cho (chayote) then zucchini (courgette) will make a great western alternative.
The steps
- Place the ground beef/lamb in a large bowl and add all of the dry beef seasoning and green seasoning . Use your hands to fully combine all of the dry ingredients into the beef and set aside, overnight or ready to use.
- Melt the coconut oil on low-medium heat in a non stick frying pan, then add the sautee the onion and garlic for one minute before adding the cho cho, carrot and green bell pepper and stir.
- Put the lid on the pan and reduce the heat, then allow the vegetables to steam for 5 minutes. The vegetable need to soften slightly before moving onto the next step. If the ingredients begin to stick add a splash of water to release them.
- Once softened, add the ground beef to the pan, increase the heat to medium and sear the beef. make sure to fold and stir to contents so the ground beef is exposed to the bottom of the pan.
- When the beef is browned pour the chopped tomato into the pan then stir a few times before adding the sprigs of thyme.
- Bring the pan to the boil then reduce to low and cover the pan.
- Simmer for 25 minutes during this time, the tomato/excess liquid will evaporate which is required for the pie base. If there is still excess liquid in the pan, simply drain off before transferring to the pie dish/oval bowl (I used a 23cm oven pie dish).
- While the pan is simmering prepare the plantain topping by cutting the ends of both ends.
- Score the plantain lengthways so the skin can be peeled off, it should pull away with ease once the has been scored across.
- Add the plantain to a pot filled half way with water.
- Boil the plantain until softened (approx 12-15 minutes).
- Drain and then cool before mashing with a fork or potato masher.
- Top the beef mince evenly with the mashed plantain.
- Garnish optional herbs and serve accordingly
Notes and tips
- Use zucchini/courgette if you cannot find cho cho
- This is the recipe link that you need to make my Green Seasoning.
- You don't need to bake the pie in the oven once the topping has been added. However if you wish to do so, bake for 20 minutes at 180C/356F/gas mark 4
- Seasoning overnight is preferred but not required
- A pie dish is needed approx 23 cm in size
- Choose plantain with ripeness that you desire - semi ripe, over ripe etc...
- The more ripe the plaintain the sweeter the topping
- Suitable to paleo and gluten free lifestyle
- It's best to freeze down any leftovers into portions and simply thaw out and re-heat when ready to eat.
- Refrigerate and eat within 2 days of making it.
More lamb/beef recipes to try
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plantain pie
Ingredients
- 550 g of lean ground beef (1lb) washed and drained, lean lamb works too!
- 2 tablespoon of coconut oil
- 1 small onion chopped
- 2 scallion chopped
- 3 garlic cloves chopped
- 1 cho cho chayote peeled and chopped
- 1 large carrot peel and chopped
- 1 green bell pepper chopped
- 1 small can of chopped tomato about ½ cup
- 6 sprigs of thyme tied together
- 2-3 yellow plantain ripe (with dark spots)
For the beef seasoning
- 2 teaspoons himalayan pink salt
- 1 tablespoon paprika
- 2 teaspoon black pepper
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon oregano
- 1 ½ teaspoon cumin
- 1 teaspoon garlic
- ½ teaspoon chilli powder or chilli flakes
- 4 tablespoon green seasoning heaped
Instructions
- Place the ground beef/lamb in a large bowl and add all of the dry beef seasoning and green seasoning . Use your hands to fully combine all of the dry ingredients into the beef and set aside, overnight or ready to use.
- Melt the coconut oil on low-medium heat in a non stick frying pan, then add the sautee the onion, scallion and garlic for one minute before adding the cho cho, carrot and green bell pepper and stir.
- Put the lid on the pan and reduce the heat, then allow the vegetables to steam for 5 minutes. The vegetable need to soften slightly before moving onto the next step. If the ingredients begin to stick add a splash of water to release them.
- Once softened, add the ground beef to the pan, increase the heat to medium and sear the beef. make sure to fold and stir to contents so the ground beef is exposed to the bottom of the pan.
- When the beef is browned pour the chopped tomato into the pan then stir a few times before adding the sprigs of thyme.
- Bring the pan to the boil then reduce to low and cover the pan.
- Simmer for 25 minutes during this time, the tomato/excess liquid will evaporate which is required for the pie base. If there is still excess liquid in the pan, simply drain off before transferring to the pie dish/oval bowl (I used a 23cm oven pie dish).
To make the topping
- While the pan is simmering prepare the plantain topping by cutting the ends of both ends.
- Score the plantain lengthways so the skin can be peeled off, it should pull away with ease once the has been scored across.
- Add the plantain to a pot filled half way with water.
- Boil the plantain until softened (approx 12-15 minutes).
- Drain and then cool before mashing with a fork or potato masher.
- Top the beef mince evenly with the mashed plantain.
- Garnish optional herbs and serve accordingly
Video
Notes
- Use zucchini/courgette if you cannot find cho cho
- This is the recipe link that you need to make my Green Seasoning.
- You don't need to bake the pie in the oven once the topping has been added. However if you wish to do so, bake for 20 minutes at 180C/356F/gas mark 4
- Seasoning overnight is preferred but not required
- A pie dish is needed approx 23 cm in size
- Choose plantain with ripeness that you desire - semi ripe, over ripe etc...
- The more ripe the plaintain the sweeter the topping
- Suitable to paleo and gluten free lifestyle
- It's best to freeze down any leftovers into portions and simply thaw out and re-heat when ready to eat.
- Refrigerate and eat within 2 days of making it.
Tracy says
What is green seasoning? I am in Canada, so I have no idea what you mean by that.
Charla says
It's a green paste made up of different herbs and vegetables. I will provide the recipe link so you can familar yourself with it and the ingredients you need. If you are in the GTA area you can purchase all of the ingredients that are listed. https://thatgirlcookshealthy.com/strictly-caribbean-green-seasoning/
Alison says
Whenever I can use plantains in a recipe I get excited! They are so delicious in savory recipes!
Charla says
Thanks Alison.
Liz says
This recipe reminded me of a trip I took to the Dominican republic in college! Love it. Plantains are so yummy!
Charla says
I love plantains too and thank you Liz.
Michelle says
Reminds me of a shepherds pie! And I'm always looking for new ways to use plantains.
Charla says
Yes, for sure! I had shepherd's pie in mind when I created the recipe.
Claudia Lamascolo says
What a great side dish for Easter ham cant wait to try this! The beef gives it a great texture!
Charla says
Thanks Claudia, it definitely does.
Kay says
Never cooked with plantain before, this looks like the perfect first recipe to try! Not seen any cho cho before in the UK stores so will use courgette instead as you suggested.
Charla says
No problem, yes courgettes are a great substitute for you to use.
Taejah Daniel says
Hey Charla recipe looks great can’t wait to try tomorrow, can I use corn in this recipe? And if so when do i add?
Charla says
Hi Taejah. Yes you can add corn if you wish. Simply drain the corn and add with the rest of the vegetables. Enjoy!!
Colleen - Faith, Hope, Love, & Luck says
Wow! So much flavor...I bet this tastes amazing! Thanks for sharing on Friday Frenzy!
Charla says
thank you! yes it tastes amazing!