Jamaican Shepherds Pie

Vegan Shepherds Pie

Jump to the Recipe

Jamaican Shepherds Pie

Rich, comforting, and bursting with island personality, this Jamaican Shepherd’s Pie takes a cherished comfort food from the British Isles and reimagines it with the warm, vibrant flavors of the Caribbean. Imagine tender vegetables simmered in savory jerk seasonings, layered beneath a cloud of creamy mashed potatoes that bake to a golden crust. Each bite offers a satisfying balance of earthy herbs, a touch of heat, and the subtle sweetness of fresh produce—flavors that speak of home, whether your roots are in Kingston, London, or anywhere in between. This fusion dish is as perfect for a casual family dinner as it is for impressing guests at a potluck, bridging cultures through the universal language of good food.

Jump to the Video

History of Shepherd’s Pie

The origins of shepherd’s pie can be traced to the rural kitchens of the British Isles during the late 1700s and early 1800s, a time when resourcefulness was a necessity. The dish was born out of frugality, designed to repurpose leftover roasted meat into a new, satisfying meal. Traditionally, minced lamb was the star ingredient—earning the name “shepherd’s pie” as a nod to the shepherds who tended sheep. In Ireland, a similar preparation made with beef became known as “cottage pie,” referencing the humble cottages where it was often enjoyed. Over the centuries, the recipe crossed oceans and adapted to the ingredients and culinary traditions of new lands. Potatoes, introduced to Europe from the Americas, became the unifying topping, while local vegetables, herbs, and spices gave each region’s version its own unique flair. Today, shepherd’s pie has evolved far beyond its modest beginnings, inspiring countless interpretations, from vegetarian renditions to bold, globally-inspired twists—like this Jamaican version that carries the comfort of the original yet dances with the rhythms of the Caribbean.

Choosing the Right Potato 🥔 

While you can make a delicious shepherd’s pie with any potato you have on hand, knowing the differences between potato varieties can help you get the texture you love. Russet, red, and Yukon Gold, bake differently and result in varying skin textures and characteristics. Russets, known for their high starch content, are ideal for baking and yield crispy, sturdy skins, while red and Yukon Gold potatoes, with higher moisture, result in softer, less crispy skins. 

Here's a more detailed breakdown:

• Russet Potatoes:

  
  

  • Skin: Thick, dull brown, and tough, making them ideal for baking and holding fillings. 

  • Baking: Bake well, resulting in a fluffy, light texture and crispy skin. 

  • Moisture Content: Lower moisture content, contributing to a drier, more concentrated potato flavor. 

    

    Russet Potatoes

• Red Potatoes:

  
  

  • Skin: Thin, smooth, and red-colored. 

  • Baking: Don't crisp up as much as Russet skins due to higher moisture content. 

  • Moisture Content: Higher moisture content, resulting in a denser texture when baked. 

  • Considered a healthier option than other potato varieties due to their higher antioxidant content like quercetin, kaempferol,-rutinose, catechin, and rutin, particularly their flavonoids.

  • Are a source of vitamin C and potassium, which are essential for various bodily functions.

  • Has a low Glycemic Index compared to other potato varieties, meaning they cause a slower and more gradual rise in blood sugar levels.

    

    Red Potatoes

• Yukon Gold Potatoes:

  
  

  • Skin: Thin, yellow-gold colored. 

  • Baking: Don't crisp up as much as Russet skins due to higher moisture content. 

  • Moisture Content: Higher moisture content, resulting in a denser texture when baked

  • Are a good source of nutrients like vitamin C, potassium, and vitamin B6, and they also contain carotenoids, including beta-carotene, which contribute to their color and antioxidant activity. 

    

    Yukon Gold Potatoes

• Sweet Potatoes:

  Colorful foods are often healthier because they contain antioxidant pigments, whether it’s the beta-carotene that makes carrots and sweet potatoes orange, the lycopene antioxidant pigment that makes tomatoes red, or the anthocyanin pigments that make blueberries blue. The colors are the antioxidants.

  Sweet potatoes are healthier than plain potatoes, but if you’re going to choose the latter, seek out those with blue or purple flesh. The consumption of one boiled purple potato a day for six weeks was found to significantly decrease inflammation, something neither white nor yellow potatoes were able to accomplish. The same was found for oxidation, but much faster. Within hours of consumption, purple potatoes increased the antioxidant capacity of study subjects’ bloodstream, whereas white potato starch appeared to actually have a pro-oxidant effect. 

  

  Sweet Potatoes

  
  

• Purple Potatoes:

  • Skin: Purple-skinned

  • Baking: Crisp up well, depending upon the method

  • Moisture Content: Varies based on variety from Moderately High to High moisture content

  • Cause less of an insulin and blood sugar spike compared to even the yellow-fleshed potatoes.

  • Their pigments may also affect significantly lower inflammation.  

  • Within hours of eating a large purple potato, you get a nice 60% bump in the antioxidant power of your bloodstream and this translates into less free radical DNA damage. If you compare the antioxidant activity of white potatoes, yellow potatoes, and purple potatoes, Yukon gold have about twice the antioxidant power as white, but purple has twenty times the antioxidants, comparable to what you might see in berries.  

  • They can increase the antioxidant capacity of our blood spread, whereas straight white potato starch can act as a pro-oxidant and decrease it. 

  • They are an effective blood pressure lowering agent.

  • may be a better choice for blood sugar control than other potato varieties because of their high polyphenol content. This is because pigmented potatoes have been shown to have a lower effect on blood sugar levels after meals than yellow and white potatoes. Purple potatoes are also packed with vitamins, minerals, and fiber. 

    

    Purple Potatoes

Jamaican Shepherds Pie

Servings: 6

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 2 Hours

Equipment Needed:   Pot, Whisk, Measuring Utensils

Ingredients:

·       2 tablespoons olive oil

·       1 cup chopped onion

·       1-pound Gardein beef OR Quorn (for gluten-free) OR cooked Bulgar wheat

·       10 Garlic cloves -minced

·       1- 4” piece of Ginger, finely chopped

·       2 teaspoons dried Parsley leaves

·       1 teaspoon dried Rosemary leaves

·       1 Tablespoon dried Thyme leaves

·       1 Tablespoon kosher Salt

·       1 Tablespoon Jerk seasoning

·       1 tablespoon vegan Worcestershire sauce

·       2 tablespoons all-purpose Flour

·       5-6 Scallions, thinly sliced

·       2 tablespoons Tomato paste

·       1 cup Vegetable broth

·       1 cup frozen mixed Peas & Carrots OR mixed Vegetables

·       1/2 cup frozen Corn kernels

Potato Topping:

·       1 1/2 - 2 lb. Yukon gold potatoes, peeled or scrubbed (8)

·       ½ Cup unsweetened Coconut milk

·       ¼ cup extra virgin Olive oil

·       1 teaspoon Garlic powder

·       2 teaspoon kosher Salt

·       Pinch smoked Paprika

·       1/4 cup vegan Parmesan cheese (optional)

Make the potato topping.

1. Place the potatoes in a large pot. Cover the potatoes with salted water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

3. Add oil, coconut milk, garlic powder, paprika, and salt. Mash the potatoes and stir until all the ingredients are mixed together.

4. Add the optional parmesan cheese to the potatoes. Stir until well combined.

5. Allow potatoes to cool before assembling casserole dish.

Vegan Shepherds Pice in a Casserole Dish

NOTE: If you would like to double the potato filling, do not add more olive oil (the taste can be overwhelming).

Watch How to Make Jamaican Shepherd’s Pie! 😊 In this video, you’ll notice I’m using an onion chopper—it’s a handy tool that makes prep much quicker. You can find similar ones at places like Walmart, Target, or even eBay I’ve also included a link explaining why onions make you cry right here.

---

Jamaican Shepherds Pie

Servings: 6

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 2 Hours

Equipment Needed: Pot, Whisk, Measuring Utensils

Ingredients:

·       2 tablespoons olive oil

·       1 cup chopped onion

·       1-pound Gardein beef OR Quorn (for gluten-free) OR cooked Bulgar wheat

·       10 Garlic cloves -minced

·       1- 4” piece of Ginger, finely chopped

·       2 teaspoons dried Parsley leaves

·       1 teaspoon dried Rosemary leaves

·       1 Tablespoon dried Thyme leaves

·       1 Tablespoon kosher Salt

·       1 Tablespoon Jerk seasoning

·       1 tablespoon vegan Worcestershire sauce

·       5-6 Scallions, thinly sliced

·       1 cup mixed Peas & Carrots OR mixed Vegetables (thawed)

·       1/2 cup Corn kernels (thawed)

·       2 tablespoons all-purpose Flour

·       2 tablespoons Tomato paste

·       1 cup Vegetable broth

Potato Topping:

·       1 1/2 - 2 lb. Yukon gold potatoes, peeled or scrubbed (2 large Russet or 8 Yellow)

·       ½ Cup unsweetened Coconut milk

·       ¼ cup extra virgin Olive oil

·       1 teaspoon Garlic powder

·       2 teaspoon kosher Salt

·       Pinch smoked Paprika

·       1/4 cup vegan Parmesan cheese (optional)

Make the potato topping:

1. Place the potatoes in a large pot. Cover the potatoes with salted water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

3. Add oil, coconut milk, garlic powder, paprika, and salt. Mash the potatoes and stir until all the ingredients are mixed together.

4. Add the optional parmesan cheese to the potatoes. Stir until well combined.

5. Allow potatoes to cool before assembling casserole dish.

NOTE: If you would like to double the potato filling, do not add more olive oil (it can be overwhelming).

Make the Meat Filling:

1. Heat the oil in a large skillet over medium-high heat for 2 minutes. Add the onions, garlic, and ginger. Cook for 5 minutes, stirring occasionally.

2. Add the vegan ground beef or bulgur wheat. Break it apart with a wooden spoon, then add the parsley, rosemary, thyme, jerk seasoning, and salt. Stir well and cook for 6–8 minutes, until lightly browned, stirring occasionally.

3. Stir in the Worcestershire sauce and cook for 1 minute.

4. In a small bowl, whisk together the flour, tomato paste, and vegetable broth until smooth and well combined.

5. Add the thawed mixed vegetables and corn to the skillet, followed by the tomato mixture. Bring to a boil, then reduce to a simmer. Cook for 5 minutes, stirring occasionally.

6. Remove from heat and set aside. Preheat the oven to 350°F.

Assemble the Casserole:

1. Spread the filling evenly in a 9x12-inch baking dish. Spoon the mashed potatoes on top, carefully spreading into an even layer.

2. If the dish looks very full, place it on a rimmed baking sheet to catch any overflow. Bake uncovered for 25–30 minutes, until the potatoes are lightly golden.

3. Let cool for 15 minutes before serving.