Best 4 West Indies Shepherds Pie Recipes

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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.

Let's cook with our recipes!

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

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

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

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



West Indies Shepherd's Pie image

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

Potatoes
2 lb. Yukon Gold potatoes, scrubbed, cut into 2" pieces
1 tsp. kosher salt, plus more
4 garlic cloves, finely chopped
½ cup whole milk
4 Tbsp. unsalted butter
¼ tsp. coarsely ground black pepper
Filling and assembly
1 lb. ground chicken
3 scallions, thinly sliced
Zest of 1 lime
½ habanero chile, seeds removed, finely chopped
1 Tbsp. Angostura bitters
1½ tsp. kosher salt
½ tsp. coarsely ground black pepper
2 Tbsp. vegetable oil
1 medium sweet onion (such as Vidalia, Walla Walla, or Maui), finely chopped
8 large garlic cloves, finely chopped
1 medium tomato, coarsely chopped
2 medium carrots, peeled, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup ketchup
1 Tbsp. chopped thyme
2 oz. white cheddar cheese, coarsely grated (about ½ cup)

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.

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

BEST SHEPHERD'S PIE



Best Shepherd's Pie image

This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes, peeled and cooked
1 cup sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g 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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