Description
This Rendang Shepherd’s Pie is a flavorful fusion dish combining the rich, aromatic spices of Indonesian rendang with the comfort of classic shepherd’s pie. Ground beef is simmered in a fragrant coconut milk and spice mixture, then topped with creamy mashed potatoes and baked until golden and bubbling. Perfect for a comforting family dinner with a 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 vegetable oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and minced ginger. Cook for 3 to 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 curry powder, ground turmeric, cumin, cinnamon, and cloves. Cook for another minute to release the spices’ aromas.
- Simmer rendang sauce: Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine, then add the diced carrots. Reduce heat and simmer for 20 minutes until the sauce thickens and the beef is fully cooked. Add 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 until tender. Drain, then mash with butter and milk until smooth and creamy. Season with salt and pepper.
- Preheat oven: Set the oven to 375°F (190°C) to preheat for baking.
- Assemble pie: Transfer the beef rendang mixture into a 9×9-inch baking dish or individual pie dishes. Spread the creamy mashed potatoes evenly on top, smoothing the surface with a spatula.
- Bake: Place the assembled dish in the preheated oven and bake for 25 to 30 minutes, or until the potato topping is golden brown and the filling is bubbly.
- Garnish and serve: Remove from the oven and garnish with fresh cilantro if desired. Serve hot and enjoy this delicious fusion shepherd’s pie.
Notes
- Using stew meat instead of ground beef requires longer cooking to tenderize the meat.
- Adjust the spice level by modifying the amount of curry powder and cloves.
- For a dairy-free option, substitute butter and milk in mashed potatoes with plant-based alternatives.
- Fresh cilantro garnish adds a bright herbal note but can be omitted if preferred.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
