Puerto Rican Shepherd Pie (Pastelon) Recipe - Allrecipes.com
Puerto Rican Shepherd Pie (Pastelon) Recipe
  • READY IN ABOUT hrs

Puerto Rican Shepherd Pie (Pastelon)

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2010

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
Jan 06, 2011

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 usually makes sofrito in large batches and freezes it in ice cube trays. Once they're frozen, she pops them into large ziplocs. This way, you can use as little or as much as you'd like without fear of spoiling the batch. The plantains should be as ripe as possible & cut lengthwise for best results. My husbands Italian family LOVES Pastelon!

 

16 Ratings

Sep 30, 2010

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 that "Pastelon" is a lasagna w/ the plaintains as the noodle. (Otherwise I would've followed the recipe more accurately and cut them in lengths, rather than in rounds.) I think the homemade sofrito is one of the things that really made this meal special. I took a big spoonful of the meat while it was simmering and thought I'd died and gone to heaven. As far as the layering of the dish went, I used an 8X8 pyrex, did 1/2 the plantains (again, mine were fried in rounds) 3 eggs beaten w/ Adobo, the full 1 lb. sofrito/meat, 1 can green beans, the remaining plantains (of which total, I only used 2 -- next time I will definitely use more plantains, and, *bonks self on head* cut them correctly), and 3 more eggs beaten w/ Adobo. When I made the sofrito, I had enough leftover to freeze about 5 ice cubes' worth for another night. And I'm already anxious for that other night to come b/c I plan on making Leticia's recipe again! (Btw, my name's Ticia, so that made this recipe stand out all the more.)

 
Aug 06, 2011

This was great!! Just like mom usto make

 
Oct 21, 2010

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 habit when making puerto rican beef recipes, I added about 1/2 cup tomato sauce to meat mixture and simmered on low for 30 minutes before layering. I honestly cant see me making this as written with 8 eggs..the 3 were enough for us.thanks for a great comforting dinner!

 
May 03, 2011

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

 
Nov 30, 2010

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.

 
Nov 09, 2010

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 instead of fresh(didn't have any). I also layered this dish like a lasagna(on the bottom a layer of fried plantains, then egg mixture, then I added monterey jack cheese, then the meat and green beans, then another layer of fried plantains, egg mixture, and I topped it off with another layer of cheese). Yummy!!!

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 63.8 g
  • 21%
  • Cholesterol
  • 247 mg
  • 82%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1042 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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