Puerto Rican Shepherd Pie (Pastelon)

Ingredients

• 1 pinch adobo seasoning to taste
• 4  eggs beaten
• 1 bunch cilantro leaves fresh
• 1 bunch parsley fresh
• 3 cloves garlic 
• 30 ounce green beans drained canned
• 1  bell pepper green cut into chunks
• 1 pound ground beef 
• 8 servings ground pepper black to taste
• 8 servings olive oil 
• 1  onion cut into chunks
• 8  plantains ripe peeled
• 1.4 ounce sazon seasoning 

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan

Directions

1. Place the onion, bell pepper, parsley, cilantro, recao, garlic, and water into a blender. Cover, and puree until smooth.
2. Pour mixture into a bowl; cover and refrigerate until ready to use.
3. 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.
4. Drain and discard any excess grease; set aside.
5. Preheat an oven to 350 degrees F (175 degrees C).
6. Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes.
7. Remove from heat.
8. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish.
9. Pour 4 beaten eggs over the plantains, then spread the beef on top.
10. Layer the green beans over the beef, then arrange the remaining plantains on top.
11. Pour 4 more beaten eggs evenly over the plantains.
12. Sprinkle the top with adobo seasoning.
13. Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.