Description

This Rendang Shepherd’s Pie is a flavorful fusion dish combining the rich, aromatic Indonesian rendang spices with the classic British shepherd’s pie. Ground beef is simmered in a spiced coconut milk sauce with carrots and peas, then topped with creamy mashed potatoes and baked until golden and bubbly. Perfect for a comforting family meal with an exotic twist.

Ingredients

Scale

Meat and Base

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

Spices and Flavorings

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

Vegetables

2 large carrots, diced
1/2 cup frozen peas
4 large potatoes, peeled and chopped

Mashed Potato Topping

4 tablespoons butter
1/4 cup milk
Salt and pepper, to taste

Garnish

Fresh cilantro, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté 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 and cook until browned, breaking it apart with a spoon. If using beef stew meat, cook until browned and tender, ensuring it’s fully cooked.
Add Spices: Stir in the curry powder, turmeric, cumin, cinnamon, and cloves. Cook for another minute until the spices release their aroma.
Simmer with Coconut Milk: 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 cooked through. Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
Prepare Mashed Potatoes: While the beef simmers, boil the peeled and chopped potatoes in salted water for about 15 minutes or until tender. Drain well and mash 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 get ready for baking the pie.
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 out with a spatula for an even layer.
Bake: Place the assembled pie into the preheated oven and bake for 25–30 minutes, or until the mashed potato topping is golden brown and the pie is heated through.
Garnish and Serve: Remove from oven, garnish with fresh cilantro if desired, and serve hot for a comforting and exotic meal.

Notes

Ground beef can be substituted with beef stew meat for a chunkier texture.
Adjust spices to your heat preference, or add chili flakes for extra heat.
Use full-fat coconut milk for a richer sauce.
Make sure to mash potatoes thoroughly for a creamy topping.
This dish can be prepared ahead and reheated before serving.
For a lower fat version, substitute butter with olive oil or a light margarine.