Name: Caribbean Cottage Pie
- 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
Yield: 4 to 6 servings
- 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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