Rendang Shepherd’s Pie
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Rendang Shepherd’s Pie

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Level

moderate

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Cooking

90 min

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Preparation

35 min

Ingredients

Servings

4
Beef
minced
750 g
Carrot
cubed
1
Lemongrass
cut into 4 inches and pounded
1 stalk
Turmeric Leaf
1
Kaffir Lime Leaves
finely sliced
6
Cinnamon Stick
2-inches
1
Cloves
3
Star Anise
3
Cardamom pods
3
Thick Coconut Milk
1 cup
Palm Sugar
1 tbsp
Grated Coconut
for the kerisik (toasted coconut)
38 cup
Tamarind
pulp, for the tamarind liquid
Cooking Oil
13 cup
Salt
to taste
Water
1 cup
Spice Paste
Galangal
1 inch
Ginger
1 inch
Lemongrass
white part only
3 stalks
Shallots
5
Garlic
5 cloves
Dried Chillies
soaked in warm water and deseeded
12
Shepherd’s Pie Topping
Potatoes
skins removed
900 g
Thickened Cream
3 tbsp
Butter
85 g
Salt
12 tbsp

How to cook

Prepare ingredients

  • Soak dried chilies in warm water and deseeded.
  • Blend the spice paste ingredients in a food processor until fine.
  • To prepare the kerisik (toasted coconut), add the grated coconut to a dry wok and stir repeatedly until golden brown.
  • To prepare tamarind liquid, add 2 tsp tamarind pulp soaked in 2 tbsp of warm water for the juice. Discard the seeds, once done.

Cook beef

  • Heat the oil in a stew pot. Add the spice paste, cinnamon, cloves, star anise, and cardamom pods. Stir-fry until aromatic.
  • Add the minced beef, pounded lemongrass and turmeric leaf. Stir for 1 min.
  • Add coconut milk, tamarind liquid and water. Simmer on medium heat, stirring frequently until the beef is almost cooked.
  • Add the finely sliced kaffir lime leaves, kerisik (toasted coconut) and palm sugar. Stir to blend well with the beef.
  • Set heat to low, cover the lid and simmer for 60-90 mins, or until the beef is tender and the gravy has dried up.
  • Add more salt and sugar to taste.
  • Remove visible spice remnants like star anise, turmeric leaf and lemongrass.
  • While beef simmers, heat the oven to 180°C.

Prepare Shepherd’s Pie Topping

  • Add cold water to the pot until potatoes (skin removed) are covered by 1 inch. Add salt to the water. Boil until they are tender when pierced with a fork.
  • Drain, then mash with butter and thickened cream.

Start baking

  • Put the cooked beef into an ovenproof dish, top with the mash and ruffle with a fork.
  • Bake for 20-25 mins until the top turns golden brown and the minced beef is bubbling at the edges.
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