Description
Rendang Shepherd’s Pie is a delicious fusion twist on the classic shepherd’s pie, combining the rich and aromatic flavors of Indonesian rendang curry with the comforting elements of a traditional shepherd’s pie. This hearty and flavorful dish is perfect for a cozy family dinner or a special gathering.
Ingredients
Scale
For the Meat Filling:
- 1½ lbs ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons rendang curry paste
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- ½ cup beef broth or water
- 1 cup frozen peas and carrots
- Salt and pepper to taste
For the Potato Topping:
- 2 lbs potatoes, peeled and chopped
- ½ cup coconut milk
- 2 tablespoons butter
- Salt to taste
- Chopped cilantro or fried shallots for garnish (optional)
Instructions
- Boil and Mash Potatoes: Boil the potatoes in salted water until tender, about 12–15 minutes. Drain and mash with coconut milk, butter, and a pinch of salt until smooth. Set aside.
- Prepare Meat Filling: In a large skillet, sauté onion until soft. Add garlic and ginger, then stir in ground meat and cook until browned. Add rendang paste, tomato paste, soy sauce, and brown sugar. Pour in broth and simmer until slightly thickened. Stir in peas and carrots; season with salt and pepper.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread the meat mixture in a baking dish. Top with mashed potatoes, create texture with a fork. Bake for 25–30 minutes until golden and bubbling. Garnish with cilantro or fried shallots if desired.
Notes
- Use store-bought rendang paste for convenience, or homemade if preferred.
- For extra richness, sprinkle grated cheese or brush with melted butter before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
