Puerto Rican Shepherd Pie (Pastelon)

Puerto Rican Shepherd Pie (Pastelon)

Leticia 0

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

Ingredients 1 h 10 m {{adjustedServings}} servings 439 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Firehouse Beef Stew & Shepherd's Pie

Watch a firehouse cook prepare beef stew and shepherd’s pie.

Vegan Shepherd's Pie

Convert a comfort food classic into a tasty meal that's totally vegan.


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

Your rating


Reviews 11

  1. 17 Ratings


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 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.)


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!