Karibisk Shepherds Pie

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1. 1
   Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 2 medium onions, chopped, 10 garlic cloves, finely chopped, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring occasionally, until onions are beginning to soften and turn golden, 5–7 minutes. Add 6 scallions, thinly sliced, one 4" piece ginger, peeled, finely chopped, and 1 Scotch bonnet or habanero chile, finely chopped, and cook, stirring often, until softened, about 3 minutes. Add 2 lb. ground beef and break up into clumps, then mix in 1 Tbsp. dried thyme, 1 tsp. freshly ground pepper, and 1 tsp. ground coriander. Cook, stirring occasionally and breaking up meat into small pieces, until beef is browned and cooked through, 8–10 minutes. Mix in ¼ cup ketchup and ¼ cup tamari.
2. 2
   Stir 2 Tbsp. tapioca starch or potato starch and 2 Tbsp. water in a small bowl to make a slurry. Add slurry and ¾ cup low-sodium chicken broth to pan and simmer, stirring occasionally, until liquid is thickened and meat is glazed, about 2 minutes. Transfer beef mixture to a 9x9" or 8x8" baking dish or pan and press into an even layer.
3. 3
   Preheat oven to 450°. Place 1½ lb. Yukon Gold potatoes, peeled or scrubbed, in a large pot and pour in cold water to cover. Bring to a boil; reduce heat and simmer until potatoes are very tender, about 30 minutes.
4. 4
   Drain potatoes and transfer to a medium bowl. Add ½ cup unsweetened coconut milk, ¼ cup extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and mash potatoes with a potato masher or large fork until creamy with some small pieces. Spoon mashed potatoes over meat filling in baking dish and spread all the way to the edges.
5. 5
   Bake shepherd’s pie until potatoes are golden and liquid is bubbling around the edges, about 20 minutes. Let cool 10 minutes, then top with chopped parsley. Do ahead: Pie (without parsley) can be made 2 days ahead. Let cool completely. Cover and chill. Reheat in a 350° oven.