LASCO Mackerel Hot & Spicy Shepherd’s Pie

Prep Time
45 minutes
Cooking Time
20 minutes
Total Time
65 minutes
5 servings


  • 2 cans           LASCO Hot and Spicy Mackerel (155g)
  • 1 sachet        LASCO Coconut Cream Powder (50g)
  • 1 tsp.               Ground pimento
  • ½ cup             Diced onion
  • ¼ cup              Diced tomato
  • 2 stalks          Scallion; chopped.
  • 1 tbsp.            Thyme
  • 4 cloves        Garlic; sliced.
  • ½ Tsp                          Salt or all-purpose seasoning
  • ½ tsp.             Scotch bonnet pepper (optional but nice)
  Breadfruit Topping
  • 3 cups           Roasted breadfruit.
  • 1 ¼ cups         LASCO Enriched Milk(mixed)
  • 3 tbsp.           LASCO Soft Margarine


  1. In a Dutch pot over medium heat, drain the sauce from the LASCO canned Mackerel. Add the LASCO Coconut Powder and combine. heat with ground pimento and allow it to reduce into a custard.
  2. Dice all the vegetables and add to the thickened coconut custard.
  3. Season with all-purpose seasoning or salt
  4. Add both cans LASCO Hot and Spicy Mackerel to the coconut custard, stir while breaking apart the Mackerel. Allow to thicken for another 2 minutes. Remove from the heat and set aside.
  5. Set the oven temperature to broil (500 degrees Fahrenheit).
  6. In a food processor add warm roasted breadfruit, milk and butter, blend until smooth. You can also mix by hand with a fork or potato masher.
  7. Pour the LASCO Mackerel run down into an oven-proof dish and top with mashed breadfruit.
  8. Spread evenly and use the fork to create a line pattern on top.
  9. Brush with extra LASCO Margarine. Bake in the oven until the top is golden brown.
  10. Remove from the oven and garnish with thyme leaves. Cool slightly, slice and serve.


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