Caribbean Shepherd’s Pie

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.