Cuban Shepherd’s Pie
There’s something special about taking a classic comfort food and giving it a little twist. That’s exactly what we’re doing today with this Cuban Shepherd’s Pie with Plantain Mash. Imagine the hearty, savory goodness of shepherd’s pie, but with a Cuban flair. Instead of the usual mashed potatoes, we’re topping our spiced beef filling with a creamy, sweet plantain mash. Trust me, this dish will blow your mind, and it’s just as cozy as the original!
I love this recipe because it combines the best of both worlds, comfort food and bold, tropical flavors. The rich, spiced beef filling pairs perfectly with the subtle sweetness of the plantains, creating a balance of flavors you won’t find in any traditional shepherd’s pie. It’s a dish that’s hearty, satisfying, and guaranteed to impress. Plus, the plantain mash gives it a smooth, creamy texture that takes it to the next level. It’s like the comforting hug of a classic dish, with an exciting Cuban twist.
Tips for Perfecting Your Cuban Shepherd’s Pie:
- Use a mix of meats: For a richer flavor, try combining ground beef with ground pork or even ground chorizo. This will add depth and a little extra savory goodness to the filling.
- Add some heat: If you like a little kick, throw in some finely chopped jalapeños or red pepper flakes to the beef filling. It’ll give the dish a spicy edge without overwhelming the flavor.
- Prep the filling and mash ahead: You can make the beef filling and plantain mash a day ahead. Store them separately in the fridge, then assemble and bake the pie when you’re ready to serve. This will save time on the day you plan to enjoy the dish.
Why this recipe works?
This Cuban Shepherd’s Pie is the perfect fusion of familiar comfort and exciting new flavors. The spiced beef filling is rich and satisfying, while the plantain mash adds a touch of sweetness and a creamy texture that takes the dish to the next level. It’s a complete meal that’s hearty enough for a family dinner yet special enough to serve at a gathering. The balance of savory and sweet, plus the fusion of cultures, makes this dish truly unforgettable.
If you’re looking for a new way to enjoy shepherd’s pie, this Cuban version with plantain mash is a game changer. It’s the perfect dish for those who love bold flavors, tropical twists, and the comfort of a classic meal. Give it a try, and I promise this Cuban Shepherd’s Pie will become your new favorite dish. Enjoy every bite!
Have you tried this Cuban Shepherd’s Pie with Plantain Mash? Let me know what you think in the comments below, or share your own twist on this delicious dish!
Cuban Shepherd’s Pie
Ingredients
- Ingredients:
- Picadillo (Ground Beef):
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 6 garlic cloves, finely chopped
- 1 green or red bell pepper, chopped
- 1½ pounds lean ground beef, 90-10% or 93%-7%
- 1 bay leaf
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 8 ounce cans of tomato sauce
- 1 teaspoon granulated sugar
- 1/3 cup dry white wine
- 10 whole pitted green olives, I prefer Castelvetrano, cut in half
- 1 tablespoon capers, drained
- handful fresh cilantro, chopped
- Sweet Plantain Mash:
- 8 ripe or semi-ripe plantains
- 1 lime, juiced and divided
- 1½ teaspoons salt, divided
- ¼ cup olive oil
- 4 garlic cloves, finely chopped
- ¼ teaspoon black pepper
- 1/3 cup reserved boiling water from sweet plantains
- 3 tablespoons grated parmesan
- 2 tablespoons butter, melted
Instructions
- Picadillo (Ground Beef):
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook the onion and bell pepper until soft (about 4-5 minutes). Add the garlic and cook for 20-30 seconds. Mix in the ground beef and stir. Add bay leaf, cumin, salt, and pepper; drain off excess grease. Return meat to pan.
- Add the tomato sauce, sugar, and wine. Cover and continue cooking over medium-low heat (about 20 minutes), stirring occasionally. If the sauce thickens too much, you can add a little bit of water.
- Add capers and olives and mix well. Taste and adjust any salt and pepper, if needed. Remove from heat.
- Place picadillo into an oven-proof baking pan. Transfer the entire pan to the refrigerator and chill 2-3 hours or place in the freezer for 30 minutes.
- Sweet Plantain Mash:
- Bring water to a boil (filled a third of the way up) in a large saucepan over medium-high heat. Trim each end from plantain and cut in half. Add plantains, 1 teaspoon salt, and juice from ½ a lime to boiling water; cover and cook until tender, about 25-30 minutes.
- Drain plantains thoroughly (reserving ½ cup water) and steam dry 5-10 minutes.
- In the same pan used to cook the plantains, heat oil on low heat. Add garlic and infused oil 1½ – 2 minutes, making sure garlic does not brown. Set aside until ready to use.
- Peel the skin off when cool enough to handle and add plantains to the pan with the infused garlic. Mash to desired consistency, add remaining lime juice, ½ teaspoon salt, black pepper, and reserved water; mix until combined.
- To Assemble Pie:
- Preheat oven to 350F.
- Remove pan from freezer. Sprinkle fresh cilantro over the picadillo, and spread sweet plantain mash over the meat and cilantro. Use a fork to rake over the surface. Sprinkle with parmesan, drizzle with butter. Bake for 30 minutes. Let rest for 5 minutes before serving. Enjoy!