Best Caribbean Shepherds Pie Recipes

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PUERTO RICAN SHEPHERD PIE (PASTELON)



Puerto Rican Shepherd Pie (Pastelon) image

A sweet and salty mix of Spanish flavors! Delicious!

Provided by Leticia

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 8

Number Of Ingredients 16

1 onion, cut into chunks
1 green bell pepper, cut into chunks
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch 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

Steps:

  • To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, 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.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 63.8 g, Cholesterol 221.5 mg, Fat 14.4 g, Fiber 6.8 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 1043.5 mg, Sugar 28.9 g

WEST INDIES SHEPHERD'S PIE



West Indies Shepherd's Pie image

Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.

Provided by Brigid Washington

Categories     Potato     Garlic     Milk/Cream     Butter     Pepper     Chicken     Green Onion/Scallion     Lime     Chile Pepper     Bitters     Onion     Tomato     Carrot     Ginger     Thyme     Cheddar

Yield 4 servings

Number Of Ingredients 24

Potatoes
2 lb. Yukon Gold potatoes, scrubbed, cut into 2" pieces
1 tsp. kosher salt, plus more
4 garlic cloves, finely chopped
½ cup whole milk
4 Tbsp. unsalted butter
¼ tsp. coarsely ground black pepper
Filling and assembly
1 lb. ground chicken
3 scallions, thinly sliced
Zest of 1 lime
½ habanero chile, seeds removed, finely chopped
1 Tbsp. Angostura bitters
1½ tsp. kosher salt
½ tsp. coarsely ground black pepper
2 Tbsp. vegetable oil
1 medium sweet onion (such as Vidalia, Walla Walla, or Maui), finely chopped
8 large garlic cloves, finely chopped
1 medium tomato, coarsely chopped
2 medium carrots, peeled, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup ketchup
1 Tbsp. chopped thyme
2 oz. white cheddar cheese, coarsely grated (about ½ cup)

Steps:

  • Potatoes
  • Place potatoes in a large pot and pour in water to cover by 1"; season generously with salt. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.
  • Drain potatoes and return to pot. Add garlic, milk, butter, pepper, and 1 tsp. salt. Using a potato masher or pastry cutter, mash potatoes until smooth. Cover and set aside.
  • Filling and assembly
  • While potatoes are cooking, mix chicken, scallions, lime zest, habanero, bitters, salt, and pepper in a medium bowl with a fork to combine. Let sit 10 minutes.
  • Preheat oven to 375°. Heat oil in a large skillet with a lid over medium. Add chicken mixture and cook, breaking up with a wooden spoon and stirring often, until no longer pink, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in tomato, carrots, ginger, ketchup, thyme, and 1 cup water. Bring to a simmer, then cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until filling is thickened slightly and carrots are softened, 10-12 minutes.
  • Transfer filling to a 3-qt. baking dish and spread into an even layer. Spoon reserved mashed potatoes over and smooth into an even layer; sprinkle cheese on top. Bake shepherd's pie until filling is bubbling around the edges and cheese is melted, about 20 minutes.
  • Heat broiler. Broil pie until cheese is beginning to brown, about 4 minutes. Let sit 10 minutes before serving.

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