LAMB CASSAVA PIE

In Caribbean kitchens, cassava is a beloved root vegetable that often replaces potatoes in hearty dishes. This baked cassava and lamb pie is a creative and flavorful twist on traditional meat pies. It features layers of creamy mashed cassava and spiced ground lamb, topped with golden, bubbly cheese. The lamb is cooked with classic herbs, sweet peppers, and tomato paste, creating a filling that’s rich and aromatic. Baked to perfection, this dish is comforting, bold, and perfect served with a simple side salad or sautéed vegetables.

INGREDIENT DETAILS

Cassava: A starchy root vegetable that’s boiled and mashed. Its dense, slightly nutty flavor pairs beautifully with bold meats.

Lamb: Minced lamb provides a savory, juicy base for the filling.

Bell Peppers: A colorful trio of red, green, and yellow for sweetness and texture.

Aromatics: Onion, garlic, smoked paprika, thyme, and chili bring depth to the lamb.

Cheese: Gouda adds creaminess to the cassava and a melty, golden finish on top.

INGREDIENT ALTERNATIVES

Cassava: You can substitute with sweet potatoes, breadfruit, or a blend of yam and potato if cassava is unavailable.

Lamb: Ground beef or turkey can be used in place of lamb.

Gouda Cheese: Try cheddar, mozzarella, or a local melting cheese of your choice.

Tomato Paste: Tomato purée or a thick marinara can be used with slight adjustments to seasoning.

LAMB CASSAVA PIE

Lamb Cassava Pie is a savory layered dish that combines the earthiness of cassava with the richness of seasoned minced lamb. Similar in concept to a shepherd's pie but rooted in Caribbean ingredients and flavors, this pie is comforting, satisfying, and perfect for both special occasions and weeknight meals.

Cooking Method: One and Done Recipes Courses: Main Course

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Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Servings: 8

CASSAVA BASE

Servings

• 6 lbs peeled cassava
• 1 tbsp butter
• 2 cups Gouda cheese (or any cheese of your choosing)
• Salt and black pepper, to taste

LAMB FILLING

• 1 lb minced lamb
• ¹⁄₂ medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tsp smoked paprika
• ¹⁄₂ tsp dried thyme
• ¹⁄₄ tsp chili powder
• 1 tsp parsley flakes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• Salt and pepper, to taste

TOPPING

• 1 cup Gouda cheese shredded

Instructions

1. Add peeled and cut cassava to a large pot of salted boiling water. Cook until very fork-tender. Drain and use a fork to remove any fibrous spines. Mash the cassava until smooth. Add room-temperature butter and mix thoroughly. Stir in the cheese and season with salt and black pepper to taste. If the texture isn’t creamy, add a little milk to reach your desired consistency. Set aside.
2. In a medium to large skillet, heat the olive oil. Once hot, add the diced onions, bell peppers, and garlic. Sauté for 1–2 minutes, until the onions are translucent.
3. Add the minced lamb to the skillet along with the smoked paprika, thyme, chili powder, and parsley. Stir to combine and cook for 5–7 minutes, or until the lamb is fully cooked. Stir in the tomato paste and season with salt and black pepper. Remove from heat.
4. In a greased baking dish, spread half of the mashed cassava evenly as the base layer. Top with the cooked lamb mixture (if there’s excess oil in the pan, drain it before adding to the pie). Spread the remaining cassava on top and smooth the surface. Sprinkle the final layer of cheese over the top.
5. Bake in a preheated oven at 450°F (232°C) for 35 minutes. Finish under the broiler for 10 minutes, or until the top is golden brown and bubbling.
6. Let cool for 15–20 minutes before slicing and serving.

Note

Make sure to remove the fibrous cores from the cassava before mashing—they can be tough and unpleasant to bite into.

Add a splash of cream or milk to the cassava if you prefer a silkier texture.

Let the pie rest after baking so it sets properly and slices neatly.

Try seasoning the lamb with a bit of green seasoning for an even deeper Caribbean flavor.

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