This dish takes the classic comfort of Shepherd’s Pie and gives it a bold, street-savvy makeover with Asian oxtail soup flavors. Slow-cooked, fall-off-the-bone oxtail meat melds with a rich vegetable-infused broth, topped with a creamy mash that sneaks in both smooth mozzarella and sharp cheddar bites. We finish it with an egg-wash crust, jalapeno slices for a spicy kick, and a garnish of fresh basil. It’s the perfect meal after a long day running the shadows.
Filling:
1.5 lbs oxtail
1 small onion, diced
2 garlic cloves, minced
1/2-inch ginger, grated
1-1/2 tablespoons soy sauce
1 tablespoons rice vinegar
1/2 tablespoon fish sauce
1/2 tablespoon sesame oil
3 cups beef broth
1 large carrots, diced
1/2 cup daikon radish (or turnip), diced
1 tablespoon cornstarch
1/2 cup frozen peas
1/2 cup baby corn, chopped
1/2 cup shelled edamame
1 tablespoon olive oil for browning
Salt and pepper to taste
Topping:
1/2 cup cooked jasmine rice or sushi rice
3/4 cups shredded mozzarella
1/2 cup sharp cheddar, cut into ½-inch cubes
1/2 cup coconut milk or cream
1/2 tablespoon sesame oil
The day before the meal:
Season the oxtail with salt and pepper.
Heat olive oil in a large pot and brown the oxtail on all sides.
Add the onion, garlic, and ginger. Sauté until fragrant.
Pour in soy sauce, rice vinegar, fish sauce, and beef broth. Add the carrots and daikon.
Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the oxtail is tender and falling off the bone.
Remove the oxtail and set aside to cool. Once cooled, shred the meat from the bones.
Strain the broth and return it to the pot. Bring to a boil and reduce by half.
Blend the cooked carrots, onions, and daikon with an immersion blender. Add back to the broth has a thicker consistency.
Stir in cornstarch dissolved in water.
Stir broth into the shredded oxtail untill it is moist but not runny.
Season with salt and pepper and let it cool.
One hour before serving:
Preheat your oven to 375°F (190°C).
Drain and mash the steamed potatoes with sesame oil, coconut milk, and salt. Stir in the cooked rice.
Fold in shredded mozzarella and the cheddar cubes into the mash.
Add milk until potatoes are spreadable.
Mix the peas, baby corn and edamame into the ox tail mixture, then spread it in a baking dish, making an even layer.
Spread the mashed potato mixture evenly over the oxtail filling.
Place jalapeno slices on top of the potato layer.
Brush with the beaten egg for a golden-brown finish.
Bake for 25-30 minutes, or until the top is golden and crispy.
Garnish with fresh basil leaves before serving.
Server as a main dish for 7 with a beer that has some bite or a dry sake.
This Asian Oxtail Shepherd’s Pie combines rich, savory flavors with just the right amount of heat from those jalapenos. The texture of the cheesy mashed potatoes, with hidden pockets of sharp cheddar, offers a satisfying contrast to the tender oxtail and smooth vegetable broth. A perfect meal for chummers looking to refuel and unwind after a hard day’s work in the shadows. It’s fusion food, surban survival style—comforting, nourishing, and full of character.