Name: West Indies Shepherd’s Pie
Cook time: 40 minutes
Total time: 1 hour 45 minutes
Yield: 4 servings
Ingredients: 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; 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)

Photo of chicken shepherd's pie in a baking dish

Photo by Joseph De Leo, Food Styling by Pearl Jones

Shepherd’s pie is an English classic traditionally made with ground lamb, but it’s the kind of comforting format (ground meat base plus creamy potato topping) that can be easily riffed on. This version leans toward warm aromatics, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as Angostura bitters, a spiced and aromatic concoction that isn’t just for cocktails.