- Chef Jeremy Lovell
🇹🇹 Ground Provision Pie Recipe by Chef Jeremy Lovell
Yield – 8 to 12 Servings.
Cook Time - Approx. 45 minutes.
Prep Time – 20 minutes.
Vegetable Oil – 3tbsp
Garlic – 1 tbsp (finely chopped)
Onion – 1 small (finely chopped)
Pimento Pepper – 3 tbsp (finely chopped)
Fine Thyme – 2 tbsp (finely chopped)
Celery – 2 tbsp (finely chopped)
Unsalted Butter – 4oz
Salt to taste
Black Pepper 1tbsp
Cheese – 2 cups (grated)
Potato – 8oz – (cut into 1inch cubes)
Sweet Potato – 8oz – (cut into 1inch cubes)
Cassava – 8oz – (cut into 1inch cubes)
Green Fig (Banana) – 8oz – (cut into 1inch cubes)
Blue Dasheen – 8oz (cut into 1inch cubes)
Evaporated Milk – 2 cups
Powdered Coconut Milk Mix – 6oz
Unsalted Vegetable Stock – 1 cup
Greasing of Dish:
Vegetable oil – 2 tbsp
Grease dish and set aside.
Cooking of Ingredients:
Preheat oven to 350 degrees F.
Place a medium to large stock pot over high heat.
Add 10 cups of water, cover, and allow to come to a boil.
Once boiling, add potato, sweet potato, cassava, green banana and dasheen.
Allow to cook until tender (about 10 minutes).
Remove from pot and set aside.
Using a large pot, place on stove over medium heat.
In hot pot add oil, butter, garlic, onion, pimento, thyme, and stir for 2 minutes.
Cover and allow to cook for 5 minutes.
Uncover and add black pepper, coconut milk, evaporated milk and stir for 2 minutes.
Cover and allow mixture to come to a boil
Reduce to a simmer and add potato, sweet potato, cassava, green fig and dasheen.
Mix thoroughly and allow to cook for 5mins.
Remove from heat and add 1 cup of cheese.
Transfer to greased dish.
Top with remaining cheese.
Place in oven and bake for 45 minutes or until cheese turns golden brown.