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Ingredients
Beef filling
2 tablespoons extra-virgin olive oil- 2 medium onion chopped
- 10 garlic cloves finely chopped
- 1 tablespoon Diamond Crystal kosher salt or 1 3/4 teaspoons Morton kosher salt
6 scallions thinly sliced- 1 4-inch piece ginger peeled and finely chopped
- 1 Scotch bonnet or habanero chile finely chopped
2 lb ground beef- 1 tablespoon dried thyme
- 1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
¼ cup ketchup- ¼ cup tamari
- 2 tablespoons tapioca or potato starch
2 tablespoons water for starch slurry- ¾ cup low-sodium chicken broth
Potato topping
- 1 ½ lb Yukon Gold potatoes peeled or scrubbed
- ½ cup unsweetened coconut milk
- ¼ cup extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- chopped parsley for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the potatoes in a large pot, cover with cold water and bring to a boil. Lower the heat and simmer for about 30 minutes, until very tender. Heat the oven to 450°F.
- While the potatoes cook, warm the filling oil in a large skillet over medium-high heat. Cook the onions, garlic and filling salt for 5–7 minutes, stirring occasionally, until softened and beginning to color. Add the scallions, ginger and chile and stir often for about 3 minutes more.
- Add the beef, breaking it up, followed by the thyme, pepper and coriander. Cook for 8–10 minutes, stirring and breaking into small pieces, until browned and cooked through to 160°F. Stir in the ketchup and tamari.
- Mix the starch with its water in a small bowl. Add the slurry and broth to the skillet and simmer for about 2 minutes, stirring, until the filling is glossy and thickened. Spread in an 8-inch or 9-inch square baking dish.
- Drain the tender potatoes. Mash with the coconut milk, topping oil and topping salt until creamy with a few small pieces remaining. Spread over the beef right to the edges.
- Bake for about 20 minutes, until the topping is golden, the edges bubble and the center reaches 165°F. Rest for 10 minutes, then finish with parsley.
Notes
Makes 4 generous or 6 smaller portions.
Use the measured salt quantities for your brand, keeping the filling and topping amounts separate.
No complete timing is specified; the potato cooking can run alongside the filling preparation.
