Cuban-Style Shepherd's Pie
Prep time
Cook time
Total time
This Cuban-style version of Shepherd's Pie includes delicious pork, habanero and cachucha peppers, and is topped by mashed boniato for a great kick.
Recipe type: Meats
Cuisine: Cuban
Makes: 8
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 habanero pepper, deseeded & chopped
  • 5 cachucha peppers, deseeded & chopped
  • 2 pork chorizos (about ¾ pound)
  • 1 large pork sausage (about 1 pound)
  • 1 (15.5 ounce) can of black beans, drained
  • 1 (15.25 ounce) can of white & yellow corn, drained
  • 1 (14.5 ounce) can of fire-roasted diced tomatoes
  • 2 cups mashed boniato (get the recipe here)
  • 1 tablespoon chili powder
  • 2 tablespoons dried cilantro
  • salt & pepper, to taste
  1. Start off by making a traditional Cuban sofrito: first stir-fry the onion for about 3-5 minutes, then add in the bell pepper for 2 minutes, and then the garlic for another minute. Finally, add in the habanero and cachucha peppers for another 3 minutes.
  2. Add in the pork chorizo and pork sausage, both chopped, and cook until they are fully done, about 10 minutes.
  3. Add in the black beans, corn and diced tomatoes. Add the spices, mix everything together and cook for 5 minutes.
  4. Preheat oven to 400 degrees Fahrenheit.
  5. Finally, transfer your cooked pork mixture to an oven-safe dish. Top with the already made mashed bonito.
  6. Bake for 30 minutes at 400 degrees, then take out and let cool for 10-15 minutes. Serve with a sprinkling of fresh cilantro, if desired.
Recipe by Healthy Latin Food by Irina Gonzalez at