(NC) While many of us are planning to head south to escape the grey skies and cold temperatures of winter, thousands of migrant workers are heading home after a busy season working in Ontario fields, orchards, vineyards and greenhouses.

Tourism is a major part of the economy in countries like Jamaica, Barbados, Trinidad and Tobago, and the Eastern Caribbean islands, and they depend heavily on winter visitors to support that sector.

Another big pillar of their economies, though, is the money that their citizens can earn by working abroad for parts of the year. More than 17,000 workers come to Ontario annually through the Seasonal Agricultural Worker Program for jobs on fruit and vegetable farms.

Many have been coming to work in Ontario for decades, and it’s common for them to return to the same farm year after year. They are an essential part of our food supply system, helping to grow and harvest many of the fresh produce crops we love, from asparagus and strawberries to greenhouse veggies, apples, grapes and more.

There’s no denying it’s hard to be away from home for months at a time, but the money they earn in Canada lets them support their families and communities in their own countries. This enables them to establish their own farms and businesses that create local jobs or provide access to health care and education for their families.

For more than 20 years, Desrine Blair has had a seasonal job on a Niagara-region peach farm and when she returns home to Jamaica for the winter, she focuses on her own business.

“I like to cook and, back home, I have a restaurant called Dimples Restaurant. We serve a lot of things, like pork, rice and peas, steamed fish with crackers and more,” she says.

Try this hearty Jamaican-style Shepherd’s Pie to enjoy some Caribbean flavour this winter:

Jamaican-style Shepherd’s Pie

Prep time: 10 minutes
Cook time: 35 minutes
Bake time: 25 minutes
Makes: 4 to 6 servings

Ingredients:

• 8 cups (2 L) cubed, peeled potatoes (about 8)
• 2/3 cup (150 ml) milk
• 1/3 cup (75 ml) butter
• Salt and pepper

Filling:

• 1.5 lbs (750 g) lean ground beef
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp (5 ml) ground allspice
• 1/2 tsp (2 ml) each ground cumin and crushed red pepper flakes
• 1/4 tsp (1 ml) each salt and cayenne pepper
• 1/8 tsp (0.5 ml) each ground nutmeg and cinnamon
• 1 pkg (227 g) white mushrooms, sliced
• 1 cup (250 ml) frozen corn kernels, thawed
• 1 cup (250 ml) grated carrots (about two)

Directions:

1. In a large pot, cover potatoes with cold water. Cover and bring to boil.
2. Reduce heat and boil gently for 15 to 20 minutes or until tender.
3. Drain and return potatoes to pot. Add milk and butter; mash until butter is melted and mixture is smooth. Season with salt and pepper to taste.

For the filling:

1. In a large nonstick skillet over medium-high heat, cook beef, garlic and onion, stirring and breaking up beef for about 5 minutes until it is thoroughly cooked.
2. Stir in allspice, cumin, red pepper flakes, salt, cayenne pepper, nutmeg, cinnamon and mushrooms. Cook uncovered, stirring often, for 3 to 5 minutes or until mushrooms are tender.
3. Stir in corn, carrots and 1/2 cup (125 ml) of the mashed potatoes to absorb some of the liquid and thicken the mixture.
4. Spread the mixture into a 10-cup (2.5 L) baking dish. Top with the remaining mashed potatoes, spreading evenly.
5. Bake in 375°F (190°C) oven for 20 to 25 minutes, until potatoes are golden.