Description

A flavorful fusion of traditional Indonesian rendang spices with the classic comfort of shepherd’s pie. This Rendang Shepherd’s Pie features a richly spiced beef filling simmered in coconut milk and aromatic spices, topped with creamy mashed potatoes and baked to golden perfection. A perfect dish to bring warmth and exotic flair to your dinner table.

Ingredients

Scale

Beef Rendang Filling

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)

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Instructions

Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and ginger, cooking for 3–5 minutes until softened and fragrant.
Cook Beef: Add ground beef (or beef stew meat) to the skillet and cook until browned, breaking apart with a spoon. For stew meat, cook until tender and browned.
Add Spices: Stir in curry powder, turmeric, cumin, cinnamon, and cloves. Cook for another minute to release the spices’ aromas.
Simmer Filling: Pour in coconut milk, soy sauce, and brown sugar. Stir to combine, then add diced carrots. Simmer the mixture for 20 minutes until sauce thickens and beef is cooked through. Add frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
Prepare Mashed Potatoes: While the filling simmers, cook peeled and chopped potatoes in salted boiling water for about 15 minutes or until tender. Drain and mash with butter and milk until smooth and creamy. Season with salt and pepper.
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. Evenly spread the mashed potatoes over the top, smoothing with a spatula.
Bake: Bake for 25–30 minutes until the mashed potato topping is golden brown and crisp at the edges.
Garnish and Serve: Remove from the oven, optionally garnish with fresh cilantro, and serve hot for a comforting meal.

Notes

Use ground beef for a quicker cook time; beef stew meat will need more tenderizing time.
You can substitute coconut milk with cream for a richer topping if preferred.
Adjust spice levels by varying the amount of curry powder and chili if desired.
This dish can be made ahead and reheated in the oven for convenience.
Adding frozen peas near the end of simmering keeps their color and texture intact.