Name: Caribbean Cottage Pie

Ingredients:

• For the topping
  • 3 green plantains (about 2 1/2 pounds total)
  • 1/2 cup cold water, plus more as needed
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 2 cloves garlic, chopped
  • 1/2 teaspoon table or fine sea salt
• For the filling
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 pound ground beef (or fake meat)
  • 1/4 teaspoon table for fine sea salt
  • 1 teaspoon dried oregano
  • 1 small white or yellow onion (about 4 ounces), chopped
  • 1 small red bell pepper (about 4 ounces), chopped
  • 1/4 cup corn (optional)
  • 1/4 cup salsa, plus more for serving
  • 4 cloves garlic, finely grated or minced
  • 1/2 bunch cilantro, leaves and tender stems, plus more for serving
  • 2 tablespoons sliced green olives (8 total)
  • Juice of 1 lime
• Lime wedges, for serving

Instructions:

• Make the topping:
  • In a large pot over high heat, bring about 5 cups of water to a boil.
  • Peel the plantains by slicing off the tips, cutting a slit down the length and removing the peel. (If they are hard to peel, boil them with the peel on and peel afterward.)
  • Add the plantains to the pot; if they are too large, cut them in half.
  • Cook until fork-tender, about 20 minutes.
  • Remove from the heat and drain.
  • In a food processor, add the plantains, cut into pieces to fit, the water, oil, garlic and salt.
  • Process until smooth, adding more oil, a tablespoon at a time, if too dry. If you prefer a more rustic texture, mash the plantains in a bowl.
• Make the filling:
  • While the plantains are cooking, in a 10-inch cast-iron or other ovenproof skillet over medium heat, heat the oil until shimmering.
  • Add the ground beef to the skillet and use a wooden spoon to break it up.
  • Add the salt and oregano and cook, stirring often, until the meat is brown, about 5 minutes.
  • Add the onion, bell pepper and corn, if using, and cook until softened, about 5 minutes.
  • Stir in the salsa and garlic and cook until garlic is fragrant, about 30 seconds.
  • Remove from the heat and stir in the cilantro, olives and lime juice.
  • Spread the filling evenly in the pan.
• Spread the plantain mixture on top of the filling, covering the meat.
• Bake for 10 to 15 minutes, or until heated through.
• Sprinkle cilantro leaves on top and serve family style, with wedges of lime and more salsa on the side.

Comments: This dish also can be made in a lightly greased 8-inch-square glass baking dish, or similarly sized casserole.

Source: Washington Post, 1 September 2021

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