Tropical Shepherd's Pie

Serves 4-6

Here is tropical twist on a comfort food favorite.

2 green plantains
¼ cup coconut milk
1 tbsp coconut oil
¼ tsp salt
½ lb ground lamb*
1 small onion, chopped
2 tsp paprika
1 tsp cinnamon
1 clove garlic minced
¼ tsp cloves
1 tsp cumin
¼ cup dried mango, chopped
½ cup spinach, chopped
1 small tomato, chopped
1 carrot shredded

Preheat oven to 350 degrees. In a medium pot of water, boil plantains in skins for 20 minutes until tender prick with a fork. In a medium saucepan, sauté the onions, garlic and lamb for 5 minutes. Add the spices and let simmer for another 5 minutes stirring constantly and breaking up the ground lamb. Then add carrots, spinach, mango, and tomatoes. Stir and simmer without a lid until the liquid cooks off and vegetables are tender. Add salt and pepper to taste

Meanwhile, in a food processor puree the plantains, coconut milk, coconut oil and salt. Set aside. Pour the vegetable mixture into a lightly oiled pie plate and then layer the plantain puree over top. Plantains can be very sticky so spreading it on the top lightly with your hands can be the best way. Bake for 15-20 minutes.

*Vegans can substitute a cup of cooked brown lentils and 1 tbsp of olive oil