Caribbean Shepherd's Pie

• servings: 4 servings

Ingredients

2 Tbsp. extra-virgin olive oil

2 medium onions, chopped

10 garlic cloves, finely chopped

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

6 scallions, thinly sliced

1 4" piece ginger, peeled, finely chopped

1 Scotch bonnet or habanero chile, finely chopped

2 lb. ground beef

1 Tbsp. dried thyme

1 tsp. freshly ground pepper

1 tsp. ground coriander

¼ cup ketchup

¼ cup tamari

2 Tbsp. tapioca starch or potato starch

¾ cup low-sodium chicken broth

1½ lb. Yukon Gold potatoes, peeled or scrubbed

½ cup unsweetened coconut milk

¼ cup extra-virgin olive oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Chopped parsley (for serving)

Directions

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.

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.

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.

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.

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.