Rendang Shepherd’s Pie

Rendang Shepard’s Pie

We’ve had chicken pie, we’ve had apple pie but have you ever had Rendang Shepherd Pie? So good it’ll have eaters wanting so much more!
Total Time: 2 hour
Prep: –
Cook: –
Ingredients Serves 1
Rendang Shepard's Pie
Boneless beef (bottom or top round, flank, ribeye or sirloin steak)
Large red onion, blend
Garlic cloves,blend
Lemongrass stalks, blend
Ginger, blend
1 inch
Live turmeric (kunyit hidup), blend
1 Inch
Galangal (lengkuas), blend
Kaffir lime leaves (daun limau purut), sliced
Chili boh
2 Tbsp
Kerisik kelapa
1 Handful
Fresh coconut milk (santan)
Turmeric leaves (daun kunyit), thinly sliced
Kaffir lime leaves, thinly sliced
3 Tsp
Rendang Shepard's Pie
Place live turmeric, ginger, garlic, red onion, lemongrass and galangal into a blender and run until there are no clumps left and you have a smooth spice paste.
Step 02
Heat oil in a sauté pan over high heat, stir-fry the beef in batches, allowing each surface to brown before turning. Turn down the heat to medium low, and then add the paste.
Step 03
Reduce the heat and add the coconut milk, kerisik kelapa, turmeric leaves and kaffir lime leaves to the pot, stir to combine then turn the heat down to medium low and loosely cover with a lid (you want some steam to escape).
Step 04
The rendang is done when there is almost no sauce left and the meat is dark brown.
Step 05
Transfer to a casserole dish and top with mashed potatoes, bake inside the oven at 180C for 10 minutes. Serve!