Caribbean Shepherd’s Pie (with Cassava Mash)

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This Caribbean shepherd’s pie takes a cozy classic and gives it a delicious island twist, swapping out potatoes for creamy mashed cassava. It’s a comforting, flavor-packed bake that’s perfect for Sunday lunch or a weeknight dinner with a Caribbean flair.

Close-up of a slice of Caribbean shepherd's pie made with mashed cassava and seasoned beef, served on a white plate with a fork.

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A Caribbean twist on a comfort classic

There’s something special about taking a classic and giving it that Caribbean soul. When I first tried this cassava version of shepherd’s pie, I honestly wondered why we weren’t doing this all along. The cassava adds a buttery, slightly tropical creaminess that makes the whole dish feel heartier and somehow lighter at the same time.

Cassava is one of those ingredients that always shows up when you need it — whether in pone, pie, or even pudding. (If you’re new to this root, check out my cassava recipes post for more ways to use it.)

Why you’ll love this Caribbean twist

Cassava magic: The subtle sweetness and rich texture of cassava give this pie a uniquely Caribbean flavor that regular mashed potatoes just can’t beat.
Comfort food, island-style: It’s hearty, flavorful, and bubbling with that baked goodness we love.
Simple ingredients, big flavor: Everything you need is probably already in your kitchen — just seasoned the Caribbean way.
Perfect make-ahead meal: You can prep it, refrigerate, and bake when ready for an easy midweek win.

How to make this Caribbean shepherd’s pie

Ingredients you’ll need

Overhead view of ingredients including ground beef, cassava pieces, fresh herbs, garlic, and seasonings arranged on a white surface.

For the cassava mash:

Cassava (yuca) takes the place of potatoes here, giving this pie its creamy, Caribbean twist. Boil it until tender, then mash with butter, a splash of milk, and season with salt and black pepper. For a little extra indulgence, mix in some grated cheese so it bakes up golden and melty on top.

Shepherd’s pie filling:

This is where all the flavor lives, a savory, seasoned base that makes the whole dish sing. Start with minced (ground) beef and season it well with green seasoning, garlic powder, salt, black pepper, and chadon beni.

Add in a medley of fresh aromatics like onion, celery, sweet bell pepper, scallions, and chopped tomato. Then deepen the flavor with tomato paste, a dash of Worcestershire sauce, a splash of cooking wine, and a bit of broth to bring it all together into that rich, saucy filling we love.

Instructions

1. Boil and mash the cassava

Peel and cut the cassava into chunks, then boil in salted water until fork-tender — about 20 to 25 minutes. Drain well and remove the tough, stringy core if there’s one.
Mash with butter, a little milk, and season with salt and pepper.
You can also stir in grated cheese if you want that creamy, golden top when baked. Set aside.

Boiled cassava pieces in a glass bowl after cooking until tender, ready to mash.

Smooth mashed cassava in a glass bowl with butter and milk, forming the creamy topping.

2. Cook the beef filling

Season the minced beef with green seasoning, garlic powder, salt, black pepper, and some freshly chopped chadon beni. Let it sit for a few minutes to absorb the flavors.
Heat a bit of oil in a large skillet over medium heat. Add the onion, crushed garlic, and celery, and sauté until fragrant and softened.
Add the seasoned beef to the pan and cook until browned and most of the liquid has cooked down.
Once the meat is nicely cooked, stir in tomato paste, Worcestershire sauce, cooking wine, chopped tomato, bell pepper, scallions, and broth.
Let everything simmer on low heat for 10–15 minutes, until the sauce thickens and the flavors come together. Taste and adjust seasoning as needed.

Chopped onion, celery, garlic, and hot pepper being sautéed in a grey skillet to start the beef filling.

Ground beef filling cooked with sweet peppers, tomato, and celery in a skillet.

Cooking notes

For the cassava mash: you don’t want the mixture too tight. Start with about 2 tablespoons of milk and keep adding a tablespoon at a time until the mash is smooth and easy to mix, but not watery.
For the meat filling: you don’t want it too dry either. You can add a little more broth or stir in some peas and carrots (fresh, frozen, or canned) for color and texture. Using canned tomatoes also gives it a nice, saucy finish.

3. Assemble the pie

Spread the beef filling evenly in a greased baking dish.
Spoon the mashed cassava on top and smooth it out with the back of a spoon or fork.
For a little extra richness, sprinkle some grated cheese over the top if you like.

Hand holding a baking dish with the beef filling spread evenly as the base layer for cassava shepherd’s pie.

Baking dish topped with a smooth layer of mashed cassava spread over the beef filling before baking.

4. Bake until golden

Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the top is lightly golden and crisp around the edges.

5. Cool and serve

Let the pie rest for about 5–10 minutes before serving.
That little pause helps it set up so you get nice, clean slices — and honestly, it just tastes even better once it’s had time to come together.

Recipe notes

Using frozen cassava? No problem! Boil it straight from frozen until tender and mash as usual.
Want to switch up the meat? Ground lamb works beautifully here for a more traditional shepherd’s pie flavor, or even ground chicken or turkey for a lighter option.

Close-up view of a slice of Caribbean shepherd’s pie made with mashed cassava and a golden cheesy topping over seasoned beef filling

What to serve with cassava shepherd’s pie

This dish is rich and cozy, so if you’re wondering what to serve with cassava shepherd’s pie, try something fresh or simple to balance it out.

Try it with a light cucumber salad or even a quick Caribbean coleslaw for crunch.
For a full-on Sunday lunch plate, add a spoon of stewed red beans or some fried ripe plantains.
And if you’re feeling fancy, pair it with a glass of your favorite drink like sorrel or some lime juice.

FAQs

Can I use frozen cassava?

Yes! Frozen cassava works perfectly. You can boil it straight from frozen, just cook until tender before mashing.

Can I make this ahead of time?

Absolutely. You can prepare the filling and cassava mash a day ahead, assemble the pie, and keep it covered in the fridge. When you’re ready to serve, just bake it until golden.

Can I freeze it?

Yes, this dish freezes really well. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat from thawed in the oven at 350°F until warmed through.

Can I use another type of meat?

Definitely! Ground lamb gives it a traditional shepherd’s pie feel, while chicken or turkey makes it lighter.

Can I make it vegetarian?

You sure can. Swap the beef for cooked lentils, chickpeas, or a mix of mushrooms and vegetables for a hearty meatless version.

Bring on the comfort food

There’s something about baked dishes that feels like home. This cassava shepherd’s pie is no exception. It’s hearty, flavorful, and filled with that unmistakable Caribbean warmth. Whether it’s a Sunday lunch or a weeknight dinner, this dish is proof that cassava can do so much more than you think.

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