Shepherd’s Pie with Oxtail and Sweet Potato
A Comfort Food Upgrade You Need to Try!
Oxtail is a prized ingredient in many cuisines, celebrated for its tender, fall-off-the-bone texture and its ability to develop a rich, flavorful gravy when braised low and slow. Swapping out regular mashed potatoes for sweet potatoes adds a natural sweetness that perfectly complements the deep umami of the oxtail, while warm spices like cinnamon, garlic, and black pepper enhance the overall depth of flavor.
If you're looking for a foundational recipe or want to start with a classic preparation, be sure to check out the Oven-Braised African Oxtail Stew or the Oxtail and Butternut Stew—both are great bases for this dish.
Shepherd’s Pie is a timeless comfort food, traditionally made with ground lamb and topped with creamy mashed potatoes. In this bold twist, I’m elevating the classic by using slow-braised oxtail and a silky sweet potato mash. The result? A deeply satisfying dish that combines the comforting essence of traditional Shepherd’s Pie with the rich, indulgent flavors of slow-cooked oxtail.
This dish is a fusion of African and Caribbean culinary traditions, blending familiar comfort with bold innovation. Whether you're a longtime fan of Shepherd’s Pie or just looking for a new way to enjoy oxtail, this recipe is a must-try. With its savory oxtail gravy and naturally sweet, golden-baked sweet potato topping, it’s a next-level comfort food you’ll want to make again and again.
Tips for the Perfect Shepherd’s Pie (Especially with Fatty Meats like Oxtail)
I walked here so you can run! It’s an unusual recipe, but honestly worth a try.
1. Skim the Fat
Oxtail is incredibly flavorful but also quite fatty. After braising, let the stew cool slightly and skim off excess fat from the top. You can even refrigerate it for an hour or so—the fat will solidify, making it easier to remove.
2. Shred the Meat Well
Once cooked, remove the oxtail pieces, shred the meat, and discard any excess fat or connective tissue. This helps keep the filling tender, not greasy.
3. Balance the Richness
Counterbalance the rich oxtail with acidity or brightness. Add a splash of red wine vinegar, Worcestershire sauce, or a bit of lemon juice to the gravy to cut through the richness. Even a spoonful of tomato paste during braising helps with depth and balance.
4. Use a Thick Gravy
A watery filling will soak into the mash and ruin the texture. Make sure your gravy is thick enough to hold its shape—reduce it until it coats the back of a spoon. A little flour or cornstarch slurry can help if needed.
5. Choose a Sturdy Mash
Sweet potato mash works beautifully here, but keep it thick, not too creamy or runny. A looser mash can sink into the filling. A touch of butter and a splash of cream is enough—don't overdo it.
6. Add Texture on Top
For a golden crust, rough up the surface of your mash with a fork, then brush lightly with butter or egg wash before baking. You can also sprinkle breadcrumbs or grated cheese for added crunch and depth.
7. Bake Until Bubbling
Don’t just warm it through—bake until the top is golden and the filling is bubbling around the edges. This helps marry the layers and gives that classic Shepherd’s Pie texture.
Shepherd’s Pie with Oxtail and Sweet Potato
This Shepherd's Pie gets a bold and flavorful twist with tender, slow-braised oxtail and a creamy sweet potato topping! This dish is the perfect blend of rich, savory oxtail gravy and the natural sweetness of mashed sweet potatoes baked to golden perfection.
Ingredients
- 6 cups cooked, drained, and deboned oxtail stew (more or less depending on your baking dish and desired serving portions)
- 3 large sweet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, melted
- ½ cup heavy cream or half-and-half
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon oregano or thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- ¼ cup grated Parmesan cheese
- Optional: 1 egg, beaten
- Optional: Fresh feta cheese and fresh parsley
- Optional: Seasoned flour or cornstarch (1/8 cup or more)
Instructions
- Peel and chop the sweet potatoes. Place them in a Dutch oven or large pot of boiling water and cook until softened, about 15–20 minutes.
- While the sweet potatoes are cooking, prep the cooked oxtail stew. Lightly grease a 9x13-inch (or similar-sized) baking dish. Add the oxtail and press it down with a cup or spatula to ensure it’s evenly packed.
- Assuming you’ve already drained excess oil from the stew, you can optionally sprinkle a small amount of cornstarch or flour over the meat. This helps absorb any remaining fat and gives the base a slightly thicker consistency once baked. Just a light dusting will do.
- Once cooked, mash the sweet potatoes and mix in butter, half of the cream, Parmesan cheese, spices, salt and pepper, and an optional egg for structure. Stir until fully incorporated, then transfer the mash into a piping bag.
- Pipe the mashed sweet potatoes in straight lines across the surface of the oxtail, covering the full length of the dish. Use a spatula to smooth it out into an even blanket, then drag a fork across the top to create textured lines—this helps it crisp up beautifully in the oven.
- Sprinkle a little extra Parmesan cheese on top. Bake at 375°F (190°C) for about 25 minutes, then broil for 2–3 minutes until the top is golden brown and slightly crisp.
- Top with optional grated cheese, fresh parsley, or even a drizzle of spiced oil for extra flavor. Serve hot!
Notes
- Use lean oxtail bones to ensure the dish isn't too fatty! Once you've deboned the oxtail, add cornstarch or flour to help thicken the filling, hold it together, and absorb any residual fat from the oxtail.
- Find the oxtail recipe here. https://youtu.be/WpDUkzeJm4g
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Oven-Braised African Oxtail Stew
Cooking Oven-Braised Oxtail Stew Recipe African-Style
Oxtail is a beloved delicacy across many African cuisines, known for its rich flavor, tender texture, and deep, comforting stews. Slow-cooked to perfection, oxtail transforms into a melt-in-your-mouth dish infused with aromatic spices, herbs, and hearty ingredients. From the peppery, tomato-based oxtail stew of West Africa to the deeply savory, slow-braised variations of South Africa, this dish is a true celebration of bold flavors and traditional cooking techniques.
Whether served with rice, dumplings, fufu, Sadza, or pap, African oxtail dishes bring warmth and nostalgia to every bite. Its gelatinous richness makes for an irresistibly silky sauce, perfect for soaking up with your favorite side. If you’re looking for a meal that embodies comfort and tradition, African oxtail is a must-try!
Coming from Zimbabwe, I regarded oxtail as a special treat, typically reserved for special occasions. However, from time to time, we would get it as a surprise on a random winter weeknight for dinner. Honestly, though, this dish can be enjoyed all year round.
My mother kept it simple, using a combination of yellow onions, green onions, tomatoes, chili peppers, salt, and pepper—and the result was perfection. The dish was perfectly balanced: not too greasy, not dry, spicy yet slightly sweet, and incredibly satisfying, especially when served with sadza (Zimbabwean cornmeal) and muriwo (sautéed kale).
Living in the United States exposed me to various oxtail preparations I had never encountered before, from Vietnamese oxtail pho (Phở Đuôi Bò), a traditional broth-based soup, to Caribbean-style oxtail with browning sauce and white beans.
This recipe is relatively simple but can be elevated by using high-quality ingredients, such as locally sourced meat from the butcher. It also benefits from leaning into the bold spices commonly used in African cuisine—masala curry powder, cardamom, nutmeg, and cumin—all of which enhance the depth of flavor in oxtail stews.
Does rendered fat make stew taste better?
Also known as liquid gold, oxtail preparation is a matter of personal preference and may be influenced by health goals or the dish you plan to pair it with. If you're committed to reducing animal fats, feel free to trim away! However, keep in mind that some fat contributes to the rich flavor, signature color, texture, and moisture that make oxtail so special.
You can also leave the fat intact while cooking, then simply skim off the rendered fat that rises to the top once it's done. In general, oxtail is a fattier cut of meat compared to others, but that’s part of what makes it so delicious!
Some points to consider:
In addition to adding flavor, richness, and moisture to the dish, fat acts as a flavor carrier, helping to coat the ingredients and intensify their taste. Essentially, it enhances the overall mouthfeel and depth of the stew. Key benefits include:
Flavor Enhancement: Rendered fat releases flavorful compounds that infuse the stew with a deeper, richer taste.
Moisture Retention: Fat helps keep the meat and vegetables moist during cooking, preventing them from drying out.
Browning Potential: Cooking meat in rendered fat creates a delicious caramelized crust, adding another layer of flavor.
Oven-Braised African Oxtail Stew
Ingredients
- 3 tablespoons olive oil
- 1.5 lbs oxtail
- 1 tablespoon seasoned salt
- 1 tablespoon black pepper
- 1 tablesppon dark brown sugar
- 1 cup mirepoix (carrots, onion and celery)
- 1/3 cup green onions/scallions (optional)
- 1/2 cup red bell peppers
- 1/2 cup diced tomatoes (frozen or fresh)
- 3 garlic cloves
- 1 tablespoon Masala curry powder
- 1 tablespoon Royco Usavi Mix or all-purpose seasoning
- 1 tablespoon flour or cornstarch (optional)
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 tablespoon garlic powder
- 4 beef bouillon cubes
- 1/4 cup red cooking wine
- 4 cups water
- 1/2 lime juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 thyme spring
- 1 habanero pepper
- 3 bay leaves
- 2 cups carrots and peas, cooked
Instructions
- Preheat the oven** to 350°F (175°C).
- Prepare the oxtail: Wash the oxtail in cold water, vinegar, and lime juice, then pat dry. Depending on your preference and the leanness of the cuts, trim any excess fat or leave the bones as they are.
- Brown the oxtail. In a Dutch oven, heat some oil over medium to medium-low heat. Add the oxtail pieces, then season with sugar, salt, and pepper, mixing to coat evenly. Sear until browned on all sides, ensuring even color. Remove the oxtail from the pot, keeping the oil in the pan.
- Sauté the vegetables. Add the mirepoix (onions, carrots, and celery) and cook for 1–2 minutes. Add the peppers and cook for another 1–2 minutes.
- Stir in the tomatoes (if using frozen, cook down for 2–3 minutes). Add the garlic and cook for another minute.
- Reduce the heat to low to prevent burning. Stir in curry powder, Royco Usavi mix, onion powder, cayenne pepper, smoked paprika, oregano, cumin, and garlic powder. Mix gently to incorporate and bloom the spices.
- Add the bouillon cubes, followed by cooking wine to deglaze the pot. Stir well, crushing the bouillon cubes as they dissolve.
- Return the oxtail to the pot: Stir to coat the meat in the aromatics and seasonings.
- Pour in water and stir, then add lime juice.
- Stir in ginger, cardamom, cloves, nutmeg, and Worcestershire sauce.
- Add tomato paste, thyme, bay leaves, and habanero. Mix thoroughly, ensuring the tomato paste is well incorporated.
- Cover and place the pot in the oven for 2 ½ hours. Halfway through cooking, reduce the oven temperature to 325°F (163°C) and give the stew a stir.
- Remove from the oven and stir in peas and carrots. Let the stew rest for 10 minutes before serving.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Braised Oxtail with Sweet Potato Mash and Green Bean Casserole
Oxtail is a delicacy and beloved dish in my eyes. That's because growing up my mother made the most delectable, slow-cooked braised oxtail you'll ever taste. A lot of people associate oxtail stew with the Caribbean, however, it's enjoyed in parts of Africa as well and, Zimbabwe is no exception. It should be reserved for special occasions as the meat around the bones is high in fat content, but you won’t regret it!
The oxtail bones can be marinated, or not, then lightly fried to brown the meat before adding it to a pressure cooker or roasting pot with vegetables and broth for a few hours i.e. braising. The result? A juicy, succulent, flavourful fall-off-the-bone short rib like dish in a very rich stew you can even eat separately with some fresh bread.
Why now? The holidays call for hearty, comforting dishes, and this oxtail main is the epitome and will not disappoint the table. It's also a great alternative to roast turkey for those who want to venture out!
What sides to pair it with? That can remain classic, I used green beans and sweet potato. I add some garlic to the mashed potatoes for some extra flavour and made caramelized onions for the green bean casserole.
I stewed in cream of mushroom soup but didn't want to use the out-of-a-box fried onions to top the beans as per the traditional recipe. It seems a fresh onion is a better option!
What about the texture? That's where some bread crumbs can come in, but it's up to you!
Ingredients
Oxtail:
4-8 oxtail bones
1/4 cup scallions, chopped
3 tablespoons fresh garlic, minced
1/2 yellow onion, diced
1 jalapeno, diced
1/2 large shallot, diced
2 large heirloom tomatoes
2 tablespoons tomato paste
Fresh thyme sprigs
4 tablespoons Royco Usavi mix (optional)
3 beef bouillon cubes
3 cups warm water
3 tablespoons steak seasoning or equal mix salt and coarsely ground pepper
1/4 cup soy sauce
1/4 cup cooking wine
1/4 cup olive oil
3 tablespoons vegetable oil
Mashed sweet potato:
2 large sweet potatoes
2 tablespoons garlic, minced
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
2 tablespoons garlic powder
2 tablespoons butter
1/4 cup milk or cream
Green bean casserole:
1 small bag French green beans
2 tablespoons garlic powder
1 can cream of mushroom soup
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon brown sugar
1/3 cup milk
1/4 cup bread crumbs
2 tablespoons Habanero cheese, grated
1/4 of a large yellow onion
2 tablespoons butter
Instructions:
Prepare the oxtail. Cut off as much of the extra, visible fat that you can. Marinate the bones in the soy sauce, cooking wine, steak seasoning, fresh thyme, 2 tablespoons Royco seasoning, 1 tablespoon garlic, and olive oil. Cover with cling wrap and set in the fridge for about 3 hours.
In a large saucepan or skillet, heat the vegetable oil on medium-high. Brown the oxtail for 5 minutes, then add the scallions and 2 tablespoon garlic. Saute for another 3 minutes.
Transfer the oxtail to a roasting pot. Toss the diced jalapeno, onion, and shallot in the same saucepan with 1 tablespoon of Royco. Spoon over the oxtail.
Add the tomato paste, grate one tomato in and dice the other, over the oxtail.
In a small bowl, crush and dissolve the bouillon cubes in warm water, then pour into the pot. Add extra steak seasoning and 1 tablespoon of Royco, then mix well.
Remove any large thyme stems. Place in a 350F oven with the lid on for 4 hours, or until the broth has thickened and the meat easily comes off the bone.
Prepare the mashed potatoes. Boil the sweet potatoes until softened, about 15 minutes. Remove the skin and transfer to a bowl. Mash with a potato masher, then add the butter, salt and pepper, garlic powder, fresh garlic, and milk/cream. Mix until well incorporated, season to taste.
When the oxtail has about an hour left, blanch the green beans. Boil a pot of water (enough to cover the beans) then add the beans and cook until the outside is a bit softened, about 3-5 minutes. You want them to have a bit of crunch. Quickly dunk in cold water to stop the cooking, drain and set aside.
Chop the onion lengthwise, the add to a nonstick pan with the butter. Season with the salt and pepper, sweat them out for about 3-4 minutes.
Deglaze the pan with the soy sauce and add brown sugar. Reduce the heat and stir until the onions begin to caramelize, set aside.
In a small baking dish, add the drained beans, mushroom cream soup, salt, pepper, garlic powder, and milk.
Sprinkle the bread crumbs and grated cheese on top. Bake at 350F for about 25-30 minutes. Remove from heat and top with the caramelized onions.
Serve the oxtail hot atop the mashed potatoes with the green bean casserole on the side.
Tip: The oxtail will taste better in the two days after as the flavours will meld together and intensify, consider making it the day before serving!