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Rendang Shepherd's Pie

Prep Time15 minutes
Cook Time1 hour
Course: beef, dinner, Main Course, meat, one pan, potato, Side Dish
Cuisine: Asian, british
Keyword: asiandish, britishdish, christmas dinner, christmas dish, dinner, pie, rendang, shepherd's pie, spicy, spicy food, winter dish
Servings: 4 portion
Author: Suci Bakri
Cost: €15

Equipment

  • 1 Cutting Board
  • 1 Sharp knife
  • 1 Baking dish I had a Christmas tree shaped baking dish, but you can use any shapes you have at home with approximate size 20x30cm
  • 1 Medium sized pot
  • 1 Medium sized pan
  • 1 Spatula
  • 1 Potato masher

Ingredients

For the rendang filling

  • 500 gr Minced beef
  • 2 tbsp Bumbu rendang (Rendang paste) You can use the store bought one, but make sure it's made in Indonesia.
  • 2 pcs Big-medium sized carrots Peel, and dice them
  • 100 gr Frozen peas
  • 200 ml Coconut milk
  • 1 tbsp Beef bouillon powder
  • 1 tsp White pepper
  • 1 tsp MSG
  • 1 tbsp Indonesian palm sugar or dark brown sugar
  • 1 tbsp All purpose flour
  • 2 tbsp Neutral oil

Mashed potato

  • 700 gr Potato iets kruimig or contained more starch
  • 1 Egg yolk
  • 50 gr Unsalted butter
  • 250 ml Milk or heavy cream warm
  • Salt & pepper

Instructions

  • In a medium-sized pan, heat up the oil over medium high heat. Add in the Rendang paste and sauté until fragranced (1 minute). Then add in the minced beef, break it up as you go until it changed color to brown.
  • Add in the carrot and let it cook together for 3 minutes, then add in flour. Stir until well-combined.
  • Pour in the coconut milk and season with beef bouillon, MSG, pepper, and brown sugar. Stir well to combine, then simmer in a medium-low heat until the mixture thickens and the oil begins to separate, about 30 minutes. Stir occasionally to prevent sticking or burning.
  • Lastly, add in the peas and stir until well-combined. Turn off the heat and transfer the filling into a baking dish, spread it evenly and let it cool while you are making you mashed potato.
  • Preheat the oven to 180℃
  • Peel the potatoes, and cut them into smal cubes so they cook quicker.
  • Place the cubed potatoes into a medium-sized pot, add water for about 10cm above the potatoes. Bring to a boil for about 20minutes or until soft. Drain then return potatoes into the pot on the turned off stove. Allow to steam dry for 30 seconds or so.
  • Add butter, egg yolk, and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (spreadable, but not sloppy), adjusting with a touch more milk if required.
  • I like to switch up how I top my Shepherd’s pie with mashed potatoes. Sometimes I simply spread the potatoes over the filling and create rustic patterns with a fork. This time, I transferred the mashed potatoes into a piping bag fitted with a star tip to add beautiful, swirled details across the top of the pie (See the video).
  • Bake for 20-30 minutes or until deep golden brown on top and bubbling on the edges.
  • Stand for 5 minutes before serving and garnish with chives and bird's eye chili to add extra punch. Yum! :)

Notes

Did you make this recipe? I love hearing your experience. Tag me on my Instagram: @sucicooks.