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plantain pie

plantain pie

plantain pie - gluten free and paleo friendly!!
Course Main Entree
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 -6 servings
Calories 413kcal
Author Charla


  • 550 g of lean ground beef (1lb) washed and drained, lean lamb works too!
  • 1 cho cho chayote peeled and chopped
  • 1 large carrot peel and chopped
  • 1 green bell pepper chopped
  • 1 small onion chopped
  • 3 garlic cloves chopped
  • 6 sprigs of thyme tied together
  • 1 small onion chopped
  • 2 scallion chopped
  • 1 small can of chopped tomato about ½ cup
  • 2 tbsp of coconut oil
  • 2-3 yellow plantain ripe (with dark spots)

For the beef seasoning

  • 2 teaspoons himalayan pink salt
  • 1 tablespoon paprika
  • 2 teaspoons 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 tbsp green seasoning heaped


  • Place the ground beef/lamb in a large bowl and add of 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 1 minute before adding the cho cho, carrot and green bell peppers 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 soften, 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 soften (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


  • Use zucchini/courgette if you cannot find cho cho
  • You don't need to bake the pie in the oven once the topping has been added. However if you wish to do so baked 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 a plantain with ripeness that you desire - semi ripe, over ripe etc...
  • The more the 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.


Calories: 413kcal | Carbohydrates: 45g | Protein: 31g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 1343mg | Potassium: 1296mg | Fiber: 7g | Sugar: 19g | Vitamin A: 4781IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 6mg