Ripe plantain pie with meat

The original of this can be found at an excellent site: .

Stephen says that this recipe, Pastelón de Plátano, was adapted from Rice and Beans and Tasty Things: A Puerto Rican Cookbook, by Dora Romano.

1 lb ground beef or pork
4 oz bacon, chopped
1 small onion, finely chopped
1 small tomato, finely chopped
1 small sweet pepper, finely chopped
2 small hot peppers, finely chopped
2 cloves garlic, chopped
10 pitted green olives, chopped
1 T capers, minced
1/2 tsp dried oregano
2 T tomato paste
1/4 C water

4 large ripe plantains, boiled and peeled
3 T butter, softened

Sauté the ground meat and bacon until browned in a heavy skilled, stirring, over medium heat. Remove the meat, salt to taste, and set aside. Pour out all but 2 tablespoons of the fat from the pan and add the onion and peppers. Sauté, stirring occasionally, about 5 minutes. Add the garlic, olives, capers, oregano, tomato paste and water and cook 5 more minutes, stirring occasionally. Return the meat to the pan and cook uncovered for about 15 minutes, stirring occasionally.

To make the crust, mash the plantains and mix in the butter. Line the bottom of a buttered 9″ pie plate with half of the mashed plantains. Spread the meat filling over the plantains and top with the rest of the plantains. Dot with butter and bake in a preheated 375º oven about 25 minutes, until nicely browned.