This shepherd’s pie is a Caribbean twist on the classic deeply savory and comforting dish. Chef Gregory Gourdet uses one habanero to give the meat mixture heat with hints of sweet and floral notes. You can certainly add two chiles to kick it up even further. The tapioca starch slurry makes the beef mixture saucy and helps it maintain its structure while it bakes with a layer of creamy potatoes enriched with coconut milk on top.
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What you’ll need
Large Skillet
$90 At Amazon
8x8" Baking Dish
$18 At Amazon
Potato Masher
$15 At Amazon
Large Pot
$50 $37 At Amazon
Colander
$15 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Filling
Potatoes and assembly
Preparation
Filling
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 2 medium onions, chopped, 10 garlic cloves, finely chopped, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring occasionally, until onions are beginning to soften and turn golden, 5–7 minutes. Add 6 scallions, thinly sliced, one 4" piece ginger, peeled, finely chopped, and 1 Scotch bonnet or habanero chile, finely chopped, and cook, stirring often, until softened, about 3 minutes. Add 2 lb. ground beef and break up into clumps, then mix in 1 Tbsp. dried thyme, 1 tsp. freshly ground pepper, and 1 tsp. ground coriander. Cook, stirring occasionally and breaking up meat into small pieces, until beef is browned and cooked through, 8–10 minutes. Mix in ¼ cup ketchup and ¼ cup tamari.
Step 2
Stir 2 Tbsp. tapioca starch or potato starch and 2 Tbsp. water in a small bowl to make a slurry. Add slurry and ¾ cup low-sodium chicken broth to pan and simmer, stirring occasionally, until liquid is thickened and meat is glazed, about 2 minutes. Transfer beef mixture to a 9x9" or 8x8" baking dish or pan and press into an even layer.
Potatoes and assembly
Step 3
Preheat oven to 450°. Place 1½ lb. Yukon Gold potatoes, peeled or scrubbed, in a large pot and pour in cold water to cover. Bring to a boil; reduce heat and simmer until potatoes are very tender, about 30 minutes.
Step 4
Drain potatoes and transfer to a medium bowl. Add ½ cup unsweetened coconut milk, ¼ cup extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and mash potatoes with a potato masher or large fork until creamy with some small pieces. Spoon mashed potatoes over meat filling in baking dish and spread all the way to the edges.
Step 5
Bake shepherd’s pie until potatoes are golden and liquid is bubbling around the edges, about 20 minutes. Let cool 10 minutes, then top with chopped parsley.
Do ahead: Pie (without parsley) can be made 2 days ahead. Let cool completely. Cover and chill. Reheat in a 350° oven.
