I came up with this recipe after eating some delicious shepherd’s pie. I wanted a pie or casserole that was as “comforting” as shepherd’s pie, but wanted something a little spicy. I love spicy foods!
That’s when I started brain storming and collaborated a shepherd’s pie and beef plantain pie. I recommend using a casserole dish that is bigger than a 7×11 inch. I used a 13 x 9 x 21 inch. The bigger the casserole dish, the thinner the pie will be. I also recommend slicing up some avocado and adding cilantro to the dish! The cilantro will help bring out some of the spices that are included and the avocado allows you to get another dose of some healthy fat. 🙂
Let’s get started!
Prep time: 30 minutes; Cook time: 45 minutes
- 2 pounds of grass-fed ground beef
- 2 green-yellow plantains
- 2 cans of 4 ounce green chilies
- 1 cup of fire roasted tomatoes (canned)
- 1/2 cup of yellow onion- chopped
- 1 cup of red bell pepper- chopped
- 1/2 cup of green bell pepper- chopped
- 1/2 cup of carrots- chopped
- 2 TBS of chili powder
- 1 TBS of cumin
- 1/4 tsp of cayenne pepper
- 3 eggs
- 3 TBS of coconut oil
- sea salt and pepper
Melt 1 TBS of coconut oil in a large skillet on medium-high heat. Once melted, add the onions & garlic, and cook for 2 minutes. Then, add the bell peppers and carrots and cook for 3 minutes. Add the ground beef to the skillet and season with sea salt and pepper. Cook the ground beef and vegetable mixture until the ground beef is brown (about 10 minutes). Once the meat is cooked, add the fire roasted tomatoes, green chilies, and spices to the meat and vegetable mixture. Stir to combine all of the ingredients and lower the temperature to a low medium allowing it to simmer for 20 minutes.
While that is simmering, preheat the oven to 375 degrees. Grab the remaining coconut oil and melt it in a microwave safe bowl. Cut the plantains into long slices – (see my Pork Jicama Tacos recipe to find out how to cut the plantains).
Set the slices and melted coconut oil aside.
When the meat mixture is done simmering, add it to your casserole dish. Grab the 3 eggs and whisk them together in a small bowl. Evenly pour the eggs onto the pie in the casserole dish.
Next, dip your plantain slices into the coconut oil and place the long slices over the top of the pie. I kind of think of it like a puzzle, trying to fit as many in as I can! Then, lightly sprinkle the top with sea salt. Finally, place in the oven and cook for 45 minutes!