Shepherds Pie

After Thanksgiving, I ended up with way too many mashed potatoes, so naturally, I tossed them in the freezer knowing they'd come in handy eventually. Fast-forward to today, December 1, 2025, and it’s cold, drizzly, and just overall gloomy. Winter finally made it to Texas!

So what did I do with those mashed taters? Made a Shepherd’s pie, of course.

Now you might be wondering where Olokoi comes into play, and honestly, it’s super simple. I treat Olokoi like a Worcestershire sauce sometimes. One of my friends even called it a “Pacific Island Worcestershire,” and they weren’t wrong. It works so well in this recipe.

Ingredients

The meat

• 2 tbl olive oil
• 1 cup diced onion
• 4 cloves of garlic, smashed and chopped
• 1lb ground beef
• 3 tbl fresh parsely 
• 1 tbl fresh thyme 
• 1 tbl rosemary
• 2 tbl tomato paste
• 2 tbl flour
• 1 cup beef broth
• 2tbl Olokoi sauce 
• 1 cup of frozen mixed veggies (peas, carrots, and corn)
• Salt
• Pepper
• Chili flake
• Parmesan cheese

Mashed potatoes

• 1.5lb russet potatoes, cut into 1 inch cubes
• 1 stick of unsalted butter
• 1/2 cup or more of milk
• salt and pepper to taste
• 1/2 tsp garlic powder

Directions

1. Preheat oven to 400 degrees
2. In skillet, turn up the heat to medium high
3. Add olive oil and sauté onions, about 5 min
4. Add the ground beef, brown it all the way
5. Add the herbs, mix it well
6. Add the tomato paste and flour, mix it well
7. Add the broth and Olokoi, mix it well
8. Add salt, pepper, and chili flake
9. Add the veggies
10. Transfer to oven safe dish and top with mashed potatoes
11. Bake for 25 min 
12. Serve and top with parmesan cheese

ENJOY!