Puerto Rican (Frank Crespo’s) Potato Pie

Puerto Rican potato pie

Puerto Rican potato pie

Liz's Puerto Rican roots go deep in New York City; from Spanish Harlem, to the Lower East Side to Queens. Her Father taught her how to cook at a young age after her Mother passed away and through his recipes she connects with her Latin roots. For this episode of Real Food Real Kitchens, she prepares a dish her Father created, a Puerto Rican version of a Shepherd's Pie.

WATCH THE FAMILY MAKE THIS PIE ON REAL FOOD REAL KITCHENS ON AMAZON PRIME!

*recipe and stories available in the Real Food Real Kitchens: New York cookbook (Front Table Books / Cedar Fort) available on Amazon.

“My dad created this recipe when I was a kid (more than 30 years ago) and it is still a family favorite. It is on the Thanksgiving table every year.  Both my sister and I have learned how to cook it from watching my dad over the years, but he still advises us to make sure it comes out like his original recipe.  I grew up with 2 brothers and 2 sisters and my dad now has 11 grandchildren and 3 great grandchildren.  This recipe has been the center of many good natured arguments when dividing up holiday leftovers. When I cook traditional Puerto Rican food, I feel connected to my past and especially to my Dad.  He passed on his story and memories through food. Whenever I’m in my kitchen cooking, I feel his presence beside me, guiding me.” – Liz

INGREDIENTS

PICADILLO / BOTTOM FILLING

1 lbs. Lean ground turkey

1/2 Medium onion

1/2 Red bell pepper

4 Garlic cloves

3 Tbsp. Pimentos

3 Tbsp. Sofrito

1/4 cup Olives

1 1/2 tsp. Adobo

3/4 tsp. Black Pepper

3/4 tsp. Oregano

1 tsp. Salt

1/4 tsp. Red Pepper Flakes

14.5 oz. can Tomatoes

2 cups Water

 

PLANTAINS / MIDDLE FILLING

2 Plantains

Vegetable Oil 

 

MASHED POTATOES / TOP FILLING

5 lbs. Potatoes

1 cup Heavy Cream

1 cup MIlk

1/2 stick Butter

3/4 cup Parmesan Cheese

Black Pepper

Salt 

 

PIE CRUSTS

2 Pie Crusts 

Bread crumbs 

Parmesan cheese

 

DIRECTIONS

PICADILLO / BOTTOM FILLING

Brown turkey in large skillet.

Add onions, peppers, garlic and cook until onions are transparent.

Add remaining ingredients and cook on medium-low heat until sauce cooks down (approximately 1 hour).

 

PLANTAINS / MIDDLE FILLING

Peel and slice plantains on an angle (so they are elongated, not little perfect circles) into ½ inch thick slices.

Fry in oil until brown and edges get slightly crispy.

 

MASHED POTATOES / TOP FILLING

Peel and cut potatoes into 1 inch cubes.

In a large pot, cover potatoes with cold, salted water and boil until soft (about 25 min).

Transfer potatoes to a large bowl and add parmesan cheese.

Use masher to break chunks apart.

Heat milk, cream, butter in small saucepan to melt butter (do not boil).

Add half of the milk mixture to the potatoes and beat with an electric hand mixer.

Continue slowly adding milk mixture until potatoes are smooth and creamy, but still stiff enough to maintain a shape. You may have leftover milk.

Add salt and pepper to taste.

 

PIE ASSEMBLY

Place oven rack in bottom third of the oven and preheat to 400 degrees.

In Each Pie Crust, Layer:

Bottom – Turkey Picadillo (fills crusts about ½ way to top)
Middle - Plantains in a single layer to cover picadillo completely
Top - Mashed potato to cover the plantains completely (the pie will not be flat – it looks almost like a big potato dome over the top of the pie)

Lightly sprinkle bread crumbs and parmesan on top.

Cover edges of pie crust with aluminum foil to prevent over browning. Remove foil approximately 15 minutes before end of cook time.

Bake in oven until bread crumbs and top of potatoes are golden brown (approximately 1 hour and 15 min).

Family photo

Family photo