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West Indies Shepherd’s Pie

By Brigid Washington

Photo of Angostura Aromatic Bitters being added to a skillet of sauteéd onions.

This new recipe for shepherd’s pie from Epi contributor Brigid Washington uses ground chicken and leans toward warming flavors, 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.

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INGREDIENTS

Potatoes
• 2 lb. Yukon Gold potatoes
• 1 tsp. kosher salt
• 4 garlic cloves
• ½ cup whole milk
• 4 Tbsp. unsalted butter
• ¼ tsp. coarsely ground black pepper

Filling and assembly
• 1 lb. ground chicken
• 3 scallions
• Zest of 1 lime
• ½ habanero chile
• 1 Tbsp. Angostura bitters
• 1½ tsp. kosher salt
• ½ tsp. coarsely ground black pepper
• 2 Tbsp. vegetable oil
• 1 medium sweet onion
• 8 large garlic cloves
• 1 medium tomato
• 2 medium carrots
• 1 1" piece ginger
• ¼ cup ketchup
• 1 Tbsp. chopped thyme

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