Jamaican-Style Shepherd's Pie

Fire up classic shepherd's pie with savoury jerk seasoning. Serve with a Caribbean-inspired coleslaw.

Baking Time: 25 minutes

Preparation Time:

Cooking Time:

Serves: 4 to 6

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  • 8 cups (2 L) cubed peeled Ontario Potatoes (about 8)
  • 2/3 cup (150 mL) Ontario Milk
  • 1/3 cup (75 mL) butter
  • Salt and pepper


  • 750 g lean Ontario Ground Beef
  • 2 cloves Ontario Garlic, minced
  • 1 Ontario Onion, chopped
  • 1 tsp (5 mL) ground allspice
  • 1/2 tsp (2 mL) each ground cumin and crushed red pepper flakes
  • 1/4 tsp (1 mL) each salt and cayenne pepper
  • 1/8 tsp (0.5 mL) each ground nutmeg and cinnamon
  • 1 pkg (227 g) Ontario White Mushrooms, sliced
  • 1 cup (250 mL) frozen Ontario Corn Kernels, thawed
  • 1 cup (250 mL) grated Ontario Carrots (about 2)


In large pot, cover potatoes with cold water. Cover and bring to boil; reduce heat and boil gently for 15 to 20 minutes or until tender. Drain and return potatoes to pot. Add milk and butter; mash until butter is melted and mixture is smooth. Season with salt and pepper to taste.

Filling: Meanwhile, in large nonstick skillet over medium-high heat, cook beef, garlic and onion, stirring and breaking up beef, for about 5 minutes, until beef is thoroughly cooked. Stir in allspice, cumin, red pepper flakes, salt, cayenne pepper, nutmeg, cinnamon and mushrooms. Cook, uncovered, stirring often, for 3 to 5 minutes or until mushrooms are tender. Stir in corn, carrots and 1/2 cup (125 mL) of the mashed potatoes to absorb some of the liquid and thicken mixture.

Spread mixture into 10-cup (2.5 L) baking dish. Top with remaining mashed potatoes, spreading evenly. Bake in 375°F (190°C) oven for 20 to 25 minutes, until potatoes are golden.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 32 grams
  • FAT: 19 grams
  • CARBOHYDRATE: 56 grams
  • CALORIES: 520    
  • FIBRE: 5 grams
  • SODIUM: 335 mg