Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a small bowl, combine the shrimp with lime juice, salt and pepper, mix well and let stand for 10 – 15 minutes.

Preheat the oven to 375°F.

Heat the olive oil in a large pot or deep skillet over medium heat. Add the sliced onion, bell pepper and chili. Sauté for about 5 minutes, until the onion is soft and translucent.

Add the palm oil, tomato paste and tomatoes and cook for another 5 minutes, stirring occasionally, until the tomatoes break down and soften.

Pour in the coconut milk. Stir well to combine, and bring the mixture to a simmer. Add cilantro, salt and black pepper to taste.

Let the stew simmer for another 5 minutes. Gently add the marinated shrimp into the pot, stirring carefully to avoid breaking them up. Cover the pot and let the shrimp cook for about 5 minutes until they turn pink and are cooked through. Set aside.

While the filling is simmering, add the peeled and cubed potatoes to a large pot of salted water and bring to a boil, cooking until they are fork-tender, about 15 – 20 minutes.

Drain the potatoes and return them to the pot. Mash them well with a potato masher or a fork. Add the butter, milk, salt, pepper and nutmeg. Continue to mash until smooth and creamy. Adjust using the milk to get a creamy consistency.

Using a casserole dish, spread the shrimp filling evenly in the bottom of the dish. Carefully layer the mashed potatoes on top, smoothing the surface with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to cover it completely. Sprinkle the grated cheese on top.

Bake in the preheated oven for about 15 minutes, until the top is lightly golden and crispy.