Hey beautiful people, here is what my hubby calls an EPIC shepherds pie. His words! In my former high school (Shout out to all my Imani peeps) we had Shepherds pie once a week. That was my first introduction to it and I liked it. Although with time, I grew tired of the same taste, especially since the mashed potatoes were almost always too dry for my liking. So fast forward to last Sunday, when I bought some butternuts and decided to make my own version.

Two things! One. I love butternut squash. They’re sweet and taste so much better than the big pumpkins. Two. I needed to make the mash creamy and flavorful without it tasting like baby food. Well friends it was a success and I am sure glad to share this recipe with you. Do enjoy!




Butternut Shepherds Pie
Perfectly creamy and spicy
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 2 Butternuts
  2. 4 Potatoes
  3. 400 grams Mince meat
  4. 1/2 pack mixed veggies (chopped carrots, french beans, sweet corn)
  5. 4 tablespoons butter
  6. 4 tablespoons milk
  7. Vegetable/ olive oil
  8. 5 cloves garlic
  9. 1 onion
  10. 5 tablespoons tomato paste
  11. 1 grated tomato
  12. 1 tablespoon Royco
  13. Salt
  14. Black pepper
  15. Mixed Herbs (Oregano,Thyme, Marjoram, etc)
  16. Cayenne pepper
  1. Start by peeling and chopping the butternut and potatoes in large cubes. Make sure to deseed the butternut. Place in a sufuria with two bay leafs, a hint of mixed herbs, 1 peeled clove of garlic and fill up to 3/4 with water and put to boil. Add salt and a hint of black pepper as well and leave to cook until the butternut and potatoes are tender(not soggy) and ready to mash.
  2. Once they're ready, drain water, remove bay leaf and garlic clove and mash in a bowl with the butter and milk. Put salt and pepper to taste and mash until creamy and light. Add more butter and milk if necessary. Set aside.
  3. Peel and chop onion and the remaining cloves of garlic and put in a sufuria with vegetable/olive oil to cook. Once the onions are transluscent, grate in the tomato and add the paste. Mix well and add a bit of water if necessary for it not to stick in the bottom.
  4. Follow by washing and adding mixed veggies to the sufuria. Mix everything well together and then add the meat. Add salt and pepper to taste and a bit of cayenne pepper.
  5. Mix 1 tablespoon of royco with 3/4 cup water and add to the sufuria.
  6. Cover and leave to cook for 15 minutes.
  7. Allow for the sauce to thicken. (If sauce is too runny, remove cover and leave to simmer until it has reduced and thickened)
  8. Preheat oven to 180 degrees.
  9. Once the sauce is ready, set sauce in the bottom of baking tin followed by a layer of the creamy butternut mash.
  10. Sprinkle a bit of the mixed herbs on the top and put in oven for 7-10 minutes to form golden top layer.
  1. For a tasty meat sauce, buy mince meat that is slightly fatty. When meat is too lean, it can tend to dry up very quickly with the mash.
Cooking with Jaz http://cookingwithjaz.com/