Ah, Shepherd’s pie. This version takes the classic meat-and-pototoes dish out of the cozy British homestead, and plops it right into the sunny culinary traditions of Jamaica with a vegetarian twist. If there are any Jamaican shepherds out there, this pie is for you… mon. Serves two.

You’ll need:

1 (14 ounce) package veggie ground round
2 cloves garlic, minced
1 tablespoon olive oil
1 onion, chopped
1 stalk scallion, chopped
1-2 carrots, grated
½ cup peas
1 large tomato, chopped
1 teaspoon fresh thyme
1 teaspoon allspice
2 tablespoons soy sauce
HEAT (1/2 tablespoon minced scotch bonnet, 1 jalapeno, or 1 teaspoon Sriracha hot sauce)
Salt and pepper to taste

5-6 russet potatoes, cut into large chunks
1 tablespoon olive oil
2 teaspoons curry powder
½ cup coconut milk
salt and pepper to taste

1. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash. Add the olive oil, curry powder, and coconut milk. Mash and stir until combined and smooth. Add salt and pepper to taste. Set potatoes aside.

2. Preheat oven to 400 C or 180 F.

3. In a large skillet, heat the olive oil over medium heat. Add the onion, scallion, carrots, garlic, and tomato. Saute until soft.

4. Add the ground round and stir until thoroughly heated.

5. Add the thyme, soy sauce, allspice, and HEAT; salt and pepper to taste.

6. Spread the mixture evenly on the bottom of a grease baking dish, top with the potatoes.

7. Bake for 20 minutes or until the top is slightly browned and the contents are hot.