Puerto Rican Shepherd Pie (Pastelon)

Puerto Rican Shepherd Pie (Pastelon)

11
Leticia 0

"A sweet and salty mix of Spanish flavors! Delicious!"
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Ingredients

1 h 10 m servings 439 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To make sofrito: Place the onion, bell pepper, parsley, cilantro, recao, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

Footnotes

  • Cook's Note:
  • You can find adobo and sazon seasoning in the Mexican aisle of most grocery stores. You may also find premade sofrito.

Reviews

11
  1. 17 Ratings

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Most helpful positive review

I have made this with just the meat cooked with sofrito and sazon, and the sweet plantains fried and layered like it says. Even simply made, this is absolutely delicious!

Most helpful critical review

This recipe was ok. Totally edible but not as authentic as I'd prefer. My mom has been making this for years. Although her recipes differs. Personally, the secret is in the "sofrito". My mother ...

I have made this with just the meat cooked with sofrito and sazon, and the sweet plantains fried and layered like it says. Even simply made, this is absolutely delicious!

This was incredible! I had no knowledge of this recipe going into making this dish (the ingredients just sounded unusual enough, and I love a Cottage Pie), so I didn't know til after the fact th...

This recipe was ok. Totally edible but not as authentic as I'd prefer. My mom has been making this for years. Although her recipes differs. Personally, the secret is in the "sofrito". My mother ...

This was great!! Just like mom usto make

yummy! i love pastelon!! I have my abuela recipe!!

very authentic taste!!! My family couldn't get enough.I only had 4 ripe (almost black) plantain, and 3 eggs and no green beans but the rest of the measurements were the same. Also, just out of h...

Very good!!! It was not hard to make at all and the sweetness from the plantains add such great flavor. Will be making this again very soon.

I saw a version of this recipe on a spanish cooking show, forgot to write down the ingredients so I found this instead. My family and I loved it! I did omit the cilantro and used dried parsley...

Not very good.