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Epicurious
Bon Appétit

Caribbean Shepherd’s Pie

By Gregory Gourdet

4.7

(7)

A casserole dish of Caribbean Shepherds Pie with a single serving cut and served on a plate
Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin

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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