Rendang Shepherd 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!
SERVING
1 Pax
COOK TIME
2 Hour
INGREDIENTS
| 1kg | Boneless beef (bottom or top round, flank, ribeye or sirloin steak) |
| 4pcs | Large red onion, blend |
| 5pcs | Garlic cloves, blend |
| 3 stalks | Lemongrass, blend |
| 1 inch | Ginger, blend |
| 1 inch | Live turmeric (kunyit hidup), blend |
| 1pc | Galangal (lengkuas), blend |
| 5pcs | Kaffir lime leaves (daun limau purut), sliced |
| 2 Tbsp | Chili boh |
| 1 Handful | Kerisik kelapa |
| 500ml | Fresh coconut milk (santan) |
| 2pcs | Turmeric leaves (daun kunyit), thinly sliced |
| 2pcs | Kaffir lime leaves, thinly sliced |
| 3 Tbsp | Salt |
DIRECTIONS
| 1 | 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. |
| 2 | 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. |
| 3 | 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). |
| 4 | The rendang is done when there is almost no sauce left and the meat is dark brown. |
| 5 | Transfer to a casserole dish and top with mashed potatoes, bake inside the oven at 180C for 10 minutes. Serve! |