Caribbean Shepherd's Pie

This Caribbean shepherd’s pie recipe is from the February 2023 issue of Bon Appétit; it’s another recipe by Haitian chef Gregory Gourdet. Not only is there coconut milk to flavor the mashed potatoes (making this dairy-free), but “ginger, chile, garlic, and tamari lend depth and complexity to this bubbly winter-ready casserole.” 

I omitted the Scotch bonnet, had a bit less ginger (which I’d recommend chopping very finely or grating) and a bit less thyme. Since the only Yukon Gold potatoes I could get my hands on were very small, I went the lazy route and did not peel them. This dish hit all the right buttons for us! I thought the mashed potatoes were particularly divine; the Engineer gave this dish five stars and said it was great! Both he and the Little Prince had seconds. I’m making this one again! 

For the filling 

2 Tbsp. extra-virgin olive oil 

2 medium onions, chopped 

10 garlic cloves, finely chopped 

1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt 

6 scallions, thinly sliced

a 4”-piece ginger, peeled, finely chopped (I’d recommend grating it) 

1 Scotch bonnet or habanero chile, finely chopped (I omitted it)

2 lb. ground beef 

1 Tbsp. dried thyme (I had a bit less)

1 tsp. freshly ground pepper 

1 tsp. ground coriander 

¼ cup ketchup 

¼ tamari 

2 Tbsp. tapioca starch or potato starch 

2 Tbsp. water 

¾ cup low-sodium chicken broth 

For the potatoes and assembly 

1 ½ lb. Yukon Gold potatoes, peeled and scrubbed (I’d consider 2 lb.) 

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 

For the filling 

Heat oil in a large skillet over medium-high. Cook onions, garlic, and salt, stirring occasionally, until onions are beginning to soften and turn golden, 5-7 minutes. Add scallions, ginger, and chile and cook, stirring often, until softened, about 3 minutes. Add beef and break up into clumps, them mix in thyme, pepper, and coriander. Cook, stirring occasionally and breaking up meat into small pieces, until beef is browned and cooked through, 8-10 minutes. Mix in ketchup and tamari. 

Stir tapioca starch and water in a small bowl to make a slurry. Add slurry and broth to pan and simmer, stirring occasionally, until liquid is thickened and meat is glazed, about 2 minutes. Transfer beef mixture to a 9”x9” or 8”x8” baking dish or pan and press into an even layer. 

For the potatoes and assembly 

Preheat oven to 450 °F. Place potatoes in a large pot and pour 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 coconut milk, oil, and 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 parsley and serve.