Enjoy This Shepherd’s Pie (Dairy Free) with a Caribbean flair!

Serves 4-6

Filling

2 T Fat (I used duck fat)

2 M Onions, chopped

1 T Kosher Salt

6 scallions, thinly sliced

1 4” piece ginger, peeled, finely chopped

1 Scotch bonnet or habanero chile, finely chopped (I used ½ a habanero)

2 lb ground beef

1 T thyme

1 t fresh ground pepper

1 t ground coriander

¼ C ketchup

¼ C tamari

2 T potato starch (or tapioca starch)

¾ C chicken stock/broth

Potato top

1 ½ lb Yucon Gold potatoes, peeled or scrubbed

½ C unsweetened coconut milk

¼ C Fat (I used duck here, you can use butter/ghee/etc.)

1 t salt

Heat fat in a large skillet over med-high heat. Cook onions, garlic & salt, stirring occasionally, until onions are beginning to soften and turn golden, about 5-7 minutes. Add scallions, ginger, and chile and cook, stirring often, until softened, about 3 minutes. Add beef and break up into clumps, then 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 starch and 2 T 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 x 9” or 8 x 8” baking dish or pan and press into an even layer.

Potatoes

Preheat oven to 450°. Place potatoes 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. Add coconut milk, fat, and salt & mash potatoes with a potato masher or large fork until creamy with some small pieces of potato. 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 (optional).

Adapted from Bon Apetite