Shepherd’s Pie is one of the most popular comfort foods that you can find. It’s a classic dish that originally comes from Scotland, but in this recipe we’re serving it up with a delicious tropical twist to make a Caribbean Shepherd’s Pie, full of love and warmth. This recipe is the perfect way to cure your comfort food cravings.

Caribbean Style Shepherd’s Pie

Serving: 8 persons

Prep time: 15 minutes

Cooking time: 35 minutes

Bake time: 20minutes
 Ingredients
  • Young and old gouda cheese grated
  • Potatoes
  • Ground Beef, or ground chicken, can even do it with salt fish or tuna ( salt fish shepherds Pie has the same ingredients, just add  1 cup grated coconut and broil the salt fish in coconut milk. Broil the salt fish 2 times using fresh water each time to remove as much salt as possible before using the coconut milk.)
  • 1 cup Fresh chopped Parsley
  • 1 big red tomato finely chopped, (remove all the seeds)
  • 1 Onion finely chopped
  • 1 whole Garlic finely chopped
  • 1 stick Thyme
  • Chop 1/4 of each Bell peppers to make 1 cup
  • Chop 1 of each season peppers (small peppers) to make one cup
  • 1/2 teaspooon Turmeric powder
  • 2 tablespoon Kejap manis (*This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. Another commercially prepared substitute is Maggi’s seasoning sauce, though it is not as sweet. Kecap manis can usually be found in an Asian specialty grocery store.)
  • 1 tablespoon Soy sauce
  • 1 tablespoons flour
  • A tiny pinch of salt
  • 4 tablespoons Buttermilk
  • Butter
  • Baking dish (glassware recommended)
 Directions
  1. Preheat oven 350°
  2. Heat the turmeric in a medium size meat pot (1) until it darkens, add 1 tablespoon of the Kejap manis and 1 tablespoon of soy sauce. Set the fire low and let simmer for about 30 – 40 seconds while adding the onion garlic, parsley and thyme first.  Let that simmer for a minute then add the bell and season peppers and let it simmer for 5 minutes. Remove from heat and let it cool (this is to keep it’s juices and flavours of each).
  3. Heat a meat pot (2) and piece by piece add the ground beef, constantly stirring to break up the meat as fine and as much as you can. Then add the chopped tomato, a pinch of salt, and cover the meat pot, setting the fire on medium-high. Add 1 tablespoon of the Kejap manis, let simmer for 15 – 20 minutes, stir occasionally. Add the first meat pot and stir in until everything comes together for 5 minutes, remove from heat and let cool.
  4. In a large pot pre-broil the potatoes until it’s almost enough to make mash potato, then in a mixing bowl mash the potatoes. Add 2 tablespoons of the buttermilk and whisk until smooth and stiff.
  5. Butter a baking dish and flour it (make sure to butter the dish well before you flour it.) Make one layer with the mashed potato, sprinkle the mixed cheese and add creme fresh then add a layer of the ground beef, sprinkle the mixed cheese and add creme fresh then add the last layer of the mashed potato, use the remainder of mixed cheese, add the creme fresh and garnish with some fresh parsley and with a splash of olive oil. (The olive oil stops the cheese from getting hard.)
  6. Bake for twenty minutes, let it cool for 10 minutes before serving, and then enjoy!