Ripe Plantain Pie Recipe – A Caribbean-Style Casserole

If you’ve ever had ripe plantain and meat in one bite, you already know—it’s good. But this ripe plantain pie takes it up a notch. Sweet, savory, cheesy, and baked till golden, it’s the kind of dish that feels like home in every bite.

   

Looking for a new way to use up those ripe plantains? This version skips the mash and keeps things chunky. Boiled plantains (skin on for max flavor) are cubed, mixed with seasoned meat, topped with cheese, and baked. No layers. No fuss. Just bold Caribbean flavor all the way through.

It’s a great alternative to traditional casseroles like my cod fish and cassava pie, and it comes together easily with pantry staples. And if you prefer a smoother texture, then there's also a mashed version—but this chunky style is the one I keep going back to.

Whether you serve it up solo or alongside a simple salad, this sweet-and-savory plantain pie deserves a spot in your dinner rotation.
    

What is ripe plantain pie?

Ripe plantain pie is a Caribbean-inspired baked dish that brings together soft, sweet plantains and a savory meat filling. In this version, the plantains are cubed, not mashed, and mixed directly with the seasoned meat. It’s topped with cheese and baked until golden and bubbly.

Every bite gives you that perfect balance: sweetness from the plantain, richness from the meat, and creamy, melty cheese pulling it all together.

Why You’ll Love This Ripe Plantain Pie

• No layering drama: Everything’s tossed together—simple and mess-free.
• That sweet + savory combo: Ripe plantains naturally balance the seasoned meat.
• Weeknight-friendly: Comes together quickly, especially if you prep ahead.
• Great for leftovers: Like many good bakes, it tastes even better the next day.

Ingredients and their purpose

This dish is all about balance—flavorful, satisfying, and easy to build from familiar ingredients:

  

• Ripe Plantains: Choose ones that are yellow with black spots or mostly blackened but still firm. Boiling them with the skin on locks in flavor and prevents sogginess. Once cooled, they’re cubed to hold their shape in the bake—or mashed, if you’re doing the alternate version.
• Meat Filling: Ground beef is the usual go-to, but turkey or chicken also works. The meat is seasoned with green seasoning and boosted with chopped onion, celery, and a colorful mix of bell peppers. A little chicken stock keeps it moist, and salt, black pepper, and all-purpose seasoning round out the flavor. Optional: A touch of tomato paste adds richness, but it’s not essential.
• Cheese Topping: A generous sprinkle of cheese brings it all together. Use one that melts well—cheddar, mozzarella, or a combo. You're aiming for golden and gooey.

How to make ripe plantain pie

1. Boil the plantains
   
   Cut plantains in half and boil with the skin on in salted water until just tender—about 12–15 minutes. Drain and cool.
   
      
   
   
   
   
2. Peel and cube
   
   Once cool enough to handle, peel and discard the skin. If prepping ahead, refrigerate. Then cube the plantains and add them to a mixing bowl.
   
     
   
   
   
   
3. Cook the meat 
   
   Season meat with green seasoning, salt, pepper, and all-purpose seasoning. Sauté onions in coconut oil, then add the meat and brown it. Stir in celery, bell peppers, and broth (plus tomato paste if using). Let simmer until tender and most of the liquid has cooked off.
   
     
   
   
   
   
4. Combine and assemble 
   
   Gently fold the meat mixture into the cubed plantains—don’t mash. Transfer to a greased baking dish, spread evenly, and top with cheese.
   
     
   
   
   
   
5. Bake and cool 
   
   Bake at 350°F (175°C) for 10–15 minutes, until cheese is golden. Let cool for 10 minutes before slicing.

  

Mashed plantain version (Optional)

Want a layered vibe instead? Mash the plantains with butter, spread half on the bottom of a greased dish, top with meat and cheese, then add the rest of the mash and more cheese. Bake until golden and let cool before serving.

FAQs about ripe plantain pie

Can I use very ripe or overripe plantains for this pie?

Stick with ripe but still firm plantains—too soft and the dish may be overly sweet or fall apart. Yellow with black spots is perfect.

What meat works best in a ripe plantain and meat pie?

Ground beef is a classic, but you can also use turkey, chicken, or even lamb. Season well to balance the natural sweetness of the plantains.

Can I make ripe plantain pie ahead of time?

Yes! Prep everything and assemble it in your baking dish. Refrigerate and bake when ready to eat. It also reheats beautifully.

Can I freeze plantain pie?

Absolutely. Freeze before baking for best texture. Wrap tightly, then thaw and bake when ready. Leftovers can also be frozen but may be a bit softer when reheated.

How is mashed plantain pie different from cubed?

The mashed version is layered, more like a Caribbean shepherd’s pie. The cubed version is chunkier and rustic with distinct bites of plantain. Both are delicious!

Can I make this into a vegetarian plantain pie?

Definitely! Swap the meat for lentils, mushrooms, or even seasoned chickpeas for a plant-based version. Just be sure to keep the seasoning bold.

What to Serve With Ripe Plantain Pie

This dish can stand on its own, but if you want to round it out, here are a few solid options:

• Crisp green salad with vinaigrette
• Creamy or vinegar-based coleslaw
• Steamed vegetables like broccoli, green beans, or carrots
• Caribbean pepper sauce for a spicy kick
• Avocado or guacamole for extra creaminess

How to store and reheat ripe plantain pie

Storing: Let the pie cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. You can also keep it in the baking dish, tightly wrapped with foil or cling film.

Reheating: For best results, reheat in the oven at 350°F (175°C)—cover with foil and warm until heated through (about 10–15 minutes). You can also microwave individual slices, but the cheese may be softer rather than crisp.

Freezing: This pie freezes well. You can freeze it before baking (assemble without cheese, wrap tightly, and freeze), then thaw overnight, add cheese, and bake. Or freeze leftover baked portions in airtight containers and reheat after thawing.

 
  

Try this ripe plantain pie yourself

This pie checks all the boxes—flavorful, easy to prep, and the perfect use for ripe plantains. Whether you stick with the cubed version or go the mashed route, it’s the kind of meal that brings everyone back for seconds.

Made it? Let me know how it turned out! Drop a comment, leave a rating, or share your version with me.

And if you’re into casseroles like this, check out my macaroni pie, potato pie, or green fig pie next.

Sweet, savory, and satisfying—that’s how we do it.