Reader’s Recipe: Caribbean Shepherd’s Pie

A trained art psychotherapist, creative Anne Marie Gray has built up a popular parenting blog – squeezing in writing during nap times – and volunteers for the Down Syndrome Committee.


“This is a simple yet incredibly satisfying Caribbean twist on an ageless classic. I extended my maternity leave to care for our son, which is a priceless opportunity, but losing a second salary meant we had to create a tighter budget. After a few inexpensive traditional shepherd’s pies, I wanted to ‘spice’ it up with more Caribbean flavors. Being gifted a bowl of breadfruits from my father’s  tree sparked the idea. I’ve noticed since starting my blog,, I’ve been getting more creative in other areas of my life, including cooking.”


Serves 4


1 breadfruit, peeled and cubed

8 tablespoons cooking oil

1 onion, finely chopped

1 clove garlic, finely chopped

1-2 cups mixed vegetables (such as callaloo, carrots, corn and peas), chopped

1½ pounds ground beef

½ cup beef broth

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste or sauce

1 tablespoon scotch bonnet sauce

1 tablespoon gravy powder

Salt, pepper or other seasonings of choice


Preheat oven to 400 F.

Boil the prepared breadfruit until soft and mash, adding some butter and seasoning.

Place oil in a pan and sauté onions and garlic until translucent. Set aside.

Season the meat and then sear in a pan until brown. Add the sautéed onions and garlic, sauces, broth and gravy powder.

Boil or sauté the mixed vegetables.

In an oven pan or casserole dish, layer the cooked vegetables, meat and mashed breadfruit, in that order.

Coat the breadfruit topping with a light layer of butter or drizzle of olive oil.

Bake for approximately 30 minutes and serve.