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!

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!

Serves 1

Total Time 1 hour

Ingredients

Boneless beef (bottom or top round, flank, ribeye or sirloin steak)	1kg
Large red onion, blend	4
Garlic cloves,blend	5
Lemongrass stalks, blend	3
Ginger, blend	1 inch
Live turmeric (kunyit hidup), blend	1 Inch
Galangal (lengkuas), blend	1
Kaffir lime leaves (daun limau purut), sliced	5
Chili boh	2 Tbsp
Kerisik kelapa	1 Handful
Fresh coconut milk (santan)	500ml
Turmeric leaves (daun kunyit), thinly sliced	2
Kaffir lime leaves, thinly sliced	2
Salt	3 Tsp

Cooking Method

Step 01	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!