Description
This Rendang Shepherd’s Pie is a flavorful fusion dish combining the rich, aromatic spices of Indonesian rendang with the comforting layers of a classic shepherd’s pie. Ground beef is simmered in a fragrant coconut milk and spice blend, topped with creamy mashed potatoes, then baked to golden perfection. Perfect for those seeking a hearty meal with an exotic twist.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef (or beef stew meat, cut into small pieces)
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 large carrots, diced
- 1/2 cup frozen peas
Mashed Potato Topping
- 4 large potatoes, peeled and chopped
- 4 tablespoons butter
- 1/4 cup milk
- Salt and pepper, to taste
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare Aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Cook for 3–5 minutes until softened and fragrant.
- Cook Beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. If using beef stew meat, cook until browned and tender.
- Add Spices: Stir in the curry powder, turmeric, cumin, cinnamon, and cloves. Cook for another minute until the spices release their aroma.
- Simmer Rendang Sauce: Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine, then add the diced carrots. Simmer the mixture for 20 minutes, or until the sauce thickens and the beef is fully cooked. Add the frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.
- Prepare Mashed Potatoes: While the beef simmers, cook the potatoes in a pot of salted boiling water for about 15 minutes, or until tender. Drain the potatoes, then mash them with butter and milk until smooth and creamy. Season with salt and pepper to taste.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Assemble Pie: Transfer the beef rendang mixture into a 9×9-inch baking dish or individual pie dishes. Spread the mashed potatoes evenly over the top, smoothing them with a spatula to create a uniform layer.
- Bake: Bake for 25–30 minutes, until the mashed potato topping is golden brown and slightly crisp on top.
- Garnish and Serve: Remove from the oven, garnish with fresh cilantro if desired, and serve hot for a comforting, flavorful meal.
Notes
- The beef stew meat option will require slightly longer cooking to become tender.
- You can substitute vegetable oil with coconut oil for enhanced flavor.
- For a richer mashed potato topping, add a splash of cream or extra butter.
- Use fresh peas instead of frozen if available; add them towards the end of cooking as well.
- Leftovers reheat well in the oven or microwave.
