Embark on a culinary journey to the vibrant Caribbean with our West Indian Shepherd's Pie. This tantalizing dish seamlessly blends classic comfort food with the bold flavors of the Caribbean. Discover a harmonious fusion of savory ground beef, a medley of aromatic vegetables, and a velvety sweet potato topping, all enveloped in a rich gravy. Indulge in a symphony of flavors that will transport your taste buds to the sun-kissed shores of the West Indies.
Alongside the West Indian Shepherd's Pie, tantalize your taste buds with a delightful array of Caribbean-inspired recipes. Embark on a flavor-filled adventure with our aromatic Jerk Chicken, tantalizing Coconut Shrimp, refreshing Mango Salsa, and irresistible Rum Punch. Each recipe captures the vibrant essence of the Caribbean, promising an explosion of flavors that will leave you craving more.
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
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.
WEST VIRGINIA SHEPHERD'S PIE
Mashed parsnips and potatoes spread over a savory mixture of lamb and fresh herbs make this dish extra special. The recipe comes from the Scotch-Irish who put down roots in this area long ago. -Tina Price, Deep Water, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place potatoes and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash potato mixture. Add the milk, butter, salt and 1/2 teaspoon pepper; mash until combined., In a large bowl, combine the eggs, mint, rosemary, Worcestershire sauce, allspice and remaining pepper. Crumble lamb over mixture and mix well., In a large skillet, cook onion and celery in oil over medium heat until tender. Add lamb mixture; cook and stir until lamb is no longer pink; drain., Place lamb mixture in a greased 11x7-in. baking dish; sprinkle with peas. Spread potato mixture over peas. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 402 calories, Fat 20g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 538mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein.
Tips:
- Choose ground beef with a fat content of 80/20 or higher for a richer flavor.
- Cook the ground beef over medium-high heat to brown it evenly.
- Drain the excess fat from the ground beef before adding it to the slow cooker.
- Use a variety of vegetables in your shepherd's pie, such as carrots, celery, onions, peas, and corn.
- Season the shepherd's pie liberally with salt, pepper, garlic powder, and onion powder.
- Top the shepherd's pie with mashed potatoes before baking it.
- Bake the shepherd's pie at 350 degrees Fahrenheit for 30-35 minutes, or until the potatoes are golden brown and the filling is bubbly.
- Let the shepherd's pie rest for 10-15 minutes before serving.
Conclusion:
Shepherd's pie is a classic comfort food that is easy to make and can be enjoyed by people of all ages. This West Indies version of shepherd's pie is a delicious and flavorful twist on the traditional dish. With its combination of ground beef, vegetables, and mashed potatoes, this shepherd's pie is sure to be a hit at your next potluck or family dinner.
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