Puerto Rican Shepherd Pie (Pastelon)

Ingredients

• 1 onion , cut into chunks
• 1 green bell pepper , cut into chunks
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 bunch culantro
• 3 cloves garlic
• 1 tablespoon water , or as needed
• 1 pound ground beef
• 1 , 1.41 ounce
• ground black pepper to taste
• 1 pinch adobo seasoning , or to taste
• olive oil
• 8 ripes plantains , peeled and cut on the bias
• 4 eggs , beaten
• 2 , 15 ounce
• 4 eggs , beaten

Instructions

1. 1

   To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.

2. 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. 3

   Preheat an oven to 350 degrees F (175 degrees C).

4. 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. 5

   Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.