Cuban Shepherd’s Pie

My mom has been making the best Cuban picadillo for as long as I can remember. There’s a myriad of ways and ingredients to make picadillo however, one of my favorites is when she would add slices of plantains while the meat was cooking. It added a bit of sweetness that would complement the flavor of the meat and sauce and made it oh so delicious. So the other day was I was scrolling through my Instagram feed I saw a traditional shepherd’s pie and thought how amazing it would be to make a Weight Watchers friendly/Cuban version of this dish.  


Cuban Style Shepherd’s Pie

 Yield 1

8 Smart Points


1-Small Plantain

Olive Oil Cooking Spray

 ⅓ Cup Onions, diced

 ¼ Cup Green Peppers, diced

 2 tsp. Garlic

 1-½ Tbsp. Tomato Paste

 1 Tbsp. Water

 4 oz. 99/1% Ground Turkey Breast

½ tsp. Dried Oregano

⅛ tsp. Ground Cumin

 ⅛ tsp. Paprika

 Salt to taste

 3 Large Olives, sliced

 2 tsp. Turkey Bacon Bits


• Preheat oven to 400ºF.

• Peel plantain, slice and boil in water until fork tender. Drain and mash.

• Heat up a non-stick pan at medium heat and spray olive oil spray. Add the onions and cook until they start getting translucent. Add the green peppers and garlic and cook until soft. Add the tomato paste and water and mix together well.

• Add the ground turkey, oregano, cumin, paprika and salt. Mix well with the sauce and cook until the ground turkey is done. Add the sliced olives and take off the heat.

• Transfer picadillo into an oven safe pan and top with the mashed plantains. Sprinkle turkey bacon bits over and place in the oven for 15 minutes.