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Rustie Lee's Jamaican pepperpot stew

Rustie’s in the kitchen with her perfect pepperpot stew - a Jamaican recipe which is an easy one-pot to feed the family. Ginger, chilli and allspice spice up the tender beef and sweet potato for a winter warming dish. 

Rustie Lee's pepper pot stew

Serves: 4


Pepper pot stew

450g chuck beef cut into cubes    

1 tsp black pepper 

3 tsp salt 

4 cloves garlic, finely chopped 

1 scotch bonnet pepper,

6-8 sprigs thyme

100ml olive oil                  

450g white yam, peeled and chopped into chunks                                                                                                                                                 

450g pumpkin, peeled and chopped into chunks   

1 large onion,  chopped

1 can chopped tomatoes 

2 cans kidney bean 

125g coconut cream 

125g spinach  

For the dumplings: 175g plain flour 

25g butter                   

1 tsp salt

1 tsp chopped thyme

3-4 tbsp cold water


1. Rub the salt, black pepper, Scotch Bonnet pepper and garlic into the meat. 

2. Heat the oil in a heavy cooking pot and fry the meat for 5-8 mins until browned all over and then add the sprigs of thyme.

3. Add 1.5 litres of  water to the meat and cook for 25-30 mins.  

4. Add the yam, pumpkin, onions, chopped tomatoes, kidney beans, coconut cream and cook on a simmer for a further 15 minutes, stirring occasionally. 

5. Whilst that’s cooking, make the dumplings. In a clean bowl, rub the butter into the flour, then add the thyme and the water and pull together until it forms a dough. 

6. Roll into small sausage shapes and shape into a 

7. Add the dumplings to the pan to cook for 10 minutes. 

8. Add the spinach 5 minutes from the end.  

9. Serve in a large dish.

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