PASTELÓN DE PLÁTANO (SWEET PLANTAIN SHEPHERD’S PIE)

Pastelón de Plátano (Sweet Plantain Shepherd’s Pie), sometimes called Puerto Rican lasagna, is comfort food no matter what your country of origin. This recipe from Von Diaz, author of“Coconuts & Collards”($28, University Press of Florida), is easy to make from ingredients you’ll find at your grocery store. And different enough to be the centerpiece for your next dinner party. – C.W. Cameron

2 tablespoons plus 1/2 teaspoon salt, divided

6 ripe plantains, peeled

4 tablespoons unsalted butter, plus more for greasing

pan and brushing across top

3 tablespoons olive oil

Picadillo (recipe follows)

1/2 cup crumbled feta, plus more for garnish

In a large stockpot, bring 2 quarts of water to a boil. Add 2 tablespoons salt and the whole plantains. Boil 15 minutes or until the plantains are easily pierced by a knife. The riper the plantain, the more quickly it will cook.

While plantains are cooking, preheat oven to 350 degrees. Butter a 9-by-9-inch baking dish.

Drain plantains, reserving ½ cup cooking water. Put plantains in a large bowl and use a potato masher or wooden spoon to mash.

Fold in 4 tablespoons butter, olive oil and remaining ½ teaspoon salt. Use reserved cooking water if needed to loosen the mixture enough so it can be easily spread. Taste for seasoning.

Scoop half the mashed plantains into the baking dish and spread evenly. Top with picadillo.

Sprinkle with feta. Top with remaining mashed plantains, spreading evenly. Bake 30 minutes or until top is golden brown.

Remove from oven and let rest 5 minutes before cutting into squares. Serves: 6.

Per serving: 552 calories (percent of calories from fat, 45), 18 grams protein, 61 grams carbohydrates, 5 grams fiber, 29 grams fat (10 grams saturated), 92 milligrams cholesterol, 1,741 milligrams sodium.