Preheat oven to 350 degrees F. Place plantains, flour, oil, ¼ cup coconut milk and 1 teaspoon of salt in a food processor. Process until smooth, scraping down the bowl as necessary. You should have a thick batter. You may need to add more coconut milk to get this consistency. (See photo. The amount of coconut milk you need will depend on the size of your plantains and how fluffy your cassava flour is!) Set aside.
In a large skillet, brown the ground beef over medium high heat with onions, celery, 1 teaspoon of salt, garlic powder, and pepper (if using). Once the beef is cooked through, add the rest of the ingredients. Stir to combine.
Spread the skillet mixture evenly on the bottom of an ungreased 9 X 12 baking dish. Using the back of a spoon, press the mixture flat in the pan. Spoon the plantain dough over the meat in dollops, and spread with an offset spatula to even it out. (It does not need to be perfect!) Bake uncovered for 20 minutes. Serve next to a big green salad.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/beef-tamale-pie/