West Indies Shepherds Pie Recipes
WEST INDIES SHEPHERD'S PIE
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Provided by Brigid Washington
Categories Potato Garlic Milk/Cream Butter Pepper Chicken Green Onion/Scallion Lime Chile Pepper Bitters Onion Tomato Carrot Ginger Thyme Cheddar
Yield 4 servings
Number Of Ingredients 24
Steps:
- Potatoes
- Place potatoes in a large pot and pour in water to cover by 1"; season generously with salt. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.
- Drain potatoes and return to pot. Add garlic, milk, butter, pepper, and 1 tsp. salt. Using a potato masher or pastry cutter, mash potatoes until smooth. Cover and set aside.
- Filling and assembly
- While potatoes are cooking, mix chicken, scallions, lime zest, habanero, bitters, salt, and pepper in a medium bowl with a fork to combine. Let sit 10 minutes.
- Preheat oven to 375°. Heat oil in a large skillet with a lid over medium. Add chicken mixture and cook, breaking up with a wooden spoon and stirring often, until no longer pink, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in tomato, carrots, ginger, ketchup, thyme, and 1 cup water. Bring to a simmer, then cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until filling is thickened slightly and carrots are softened, 10-12 minutes.
- Transfer filling to a 3-qt. baking dish and spread into an even layer. Spoon reserved mashed potatoes over and smooth into an even layer; sprinkle cheese on top. Bake shepherd's pie until filling is bubbling around the edges and cheese is melted, about 20 minutes.
- Heat broiler. Broil pie until cheese is beginning to brown, about 4 minutes. Let sit 10 minutes before serving.
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- In another pot, cook the minced meat over a medium fire until brown. Set aside. In a saucepan add the oil and stir fry the onion and garlic. Cook until golden then add the mushrooms. Cook for about 2 to 3 minutes.
- Return the pot of minced meat to the fire and add the fried onion, garlic and mushrooms. Add the chive (2 tbsp), celery, parsley, thyme, etc. Add the tomato sauce or tomato paste and a little water. Allow to simmer. Add salt and pepper to taste.
- In a deep pot, boil the water and add the potatoes. Cook until soft enough to be mashed. Peel and mash the potatoes. Add the egg. Add the other 2 tablespoons of finely chopped chive. Finally, add milk and 1/2 cup of grated cheese. Mix well - mix until the potato forms a smooth paste.
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