Jamaican-Style Shepherd’s Pie

Fire up classic Shepherd’s Pie with savoury jerk seasoning. Serve with a Caribbean inspired coleslaw.

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Baking Time: 25 minutes

Serves 4 to 6

8 cups (2 L) peeled cubed, Ontario Potatoes (about 8)

2/3 cup (150 mL) Ontario Milk

1/3 cup (75 mL) butter

Salt and pepper

Filling:

1-1/2 lb (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 Button Mushrooms, sliced

1 cup (250 mL) frozen Ontario Corn, 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 cook potatoes until tender, 15 to 20 minutes. 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 until beef is no longer pink, about 5 minutes. Stir in allspice, cumin, red pepper flakes, salt, cayenne pepper, nutmeg, cinnamon and mushrooms. Cook, uncovered until mushrooms are tender, 3 to 5 minutes. 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 until potatoes are golden, 20 to 25 minutes.

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

– Printed with permission from Foodland Ontario