The original recipe for this was adapted from 196flavors
8 ripe plantains
8 tablespoons butter
1 cup of carnation milk
1 teaspoon salt
1 pound of ground beef
1 pound of ground hot Italian sausage
1 tablespoon of fresh garlic
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 cup of white wine
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
2 8 ounce cans of tomato sauce
1/2 cup of chopped cilantro
1 tablespoon butter
2 cups of shredded cheese
Bring to a boil, a large pot of water on the stove top.
Cut the both ends of the plantains off and cut it down the middle to make two pieces.
Place the plantains in the water to cook for 20 minutes. Drain the water. Peel the plantains.
Add the salt and butter and start mashing the plantains. Add half of the milk and keep mashing. If the plantains is not creamy or too dry, add more butter and the rest of the milk. Set it aside until ready to use.
For the Meat Sauce.
Heat a wide skillet on the stove top on medium heat.
Add the ground beef and hot Italian sausage. Break the meat up using a wooden spoon.
Cook the meat for about 10 minutes to brown it evenly.
Add the garlic, bell peppers and onions. Mix and cook until the vegetables are softened.
Add the wine to deglaze the pan. Allow the wine to cook off. Season with salt, oregano and thyme.
Add in the tomato sauce. Turn the stove to simmer and cook for 20 minutes or until the sauce has thickened up. If the sauce is a little tangy from the tomato sauce you can add a pinch of sugar.
Add the chopped cilantro and remove from the heat.
Heat the oven to 380 degrees.
Butter and large baking dish all around.
First add some of the mashed plantains to the baking dish and spread it all around evenly.
Add on a layer of the meat sauce and spread evenly. Top off with cheese spread all around the top.
Add another layer of the plantain mash. Cover the top of the plantains with cheese.
Place in the oven to bake for 20 minutes or until the tops are golden brown and the cheese melted.
Allow it to cool for about 10 minutes before cutting to hold the structure of the pie.
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