Description
Rendang Shepherd’s Pie is a delicious fusion dish that combines the rich, spicy flavors of traditional Indonesian beef rendang with the comforting, creamy mashed potatoes of a classic shepherd’s pie. Using leftover rendang or any slow-cooked spiced meat, this recipe layers tender meat and vegetables topped with fluffy mashed potatoes, baked to a golden finish and garnished with crispy shallots and fresh cilantro for a flavorful twist on a comforting favorite.
Ingredients
Scale
Rendang Filling
- 400 g beef rendang (or any leftover rendang – chicken, lamb, etc.)
- 1–2 cups (240–480 ml) water or unsalted/low sodium stock, as needed
- 1–2 cups (130–260 g) mixed vegetables (frozen or fresh, like peas, carrots, corn, green beans)
- 1 tsp salt, to taste (optional)
Mashed Potatoes
- 500 g potatoes, peeled and cut into cubes (about 4–5 medium potatoes)
- 2 tbsp butter or ghee
- ¼ cup evaporated milk, milk or cream
- Salt and pepper, to taste
Topping & Garnish
- 2–3 tbsp grated parmesan (optional, for topping)
- Crispy fried shallots
- Chopped cilantro
Instructions
- Prep the rendang filling: Place the leftover rendang into a pot and pour 1–2 cups of water or stock, starting with 1 cup depending on the moisture level of your rendang. Break apart large chunks by hand before heating.
- Simmer the filling: Heat over medium heat, gently stirring and breaking up the rendang further with a spatula until tender. Add mixed vegetables and bring to a simmer, cooking until veggies are tender and sauce thickens. Adjust water to maintain a thick, saucy consistency.
- Season the filling: Taste and add salt if necessary, though the rendang typically provides enough seasoning. Remove from heat once ready.
- Make mashed potatoes: Boil the cubed potatoes in salted water for 10–15 minutes until fork-tender. Drain and immediately mash while warm.
- Add dairy and seasoning: Mix butter, evaporated milk (or milk/cream), salt, and pepper into the mashed potatoes until smooth and fluffy. Adjust seasoning to taste.
- Assemble the pie: Transfer the rendang filling into a baking dish, then evenly spread the mashed potatoes over the top. Optionally, use a fork to create ridges on the potato surface.
- Add topping: Sprinkle grated parmesan over the mashed potatoes if using.
- Bake: Bake or broil at 200°C (400°F) for about 20 minutes, or until the potato topping begins to brown slightly.
- Garnish and serve: Remove from oven, garnish with chopped cilantro and crispy fried shallots. Scoop and enjoy your Rendang Shepherd’s Pie!
Notes
- Use leftover rendang to save time; chicken or lamb rendang work well as substitutes.
- Adjust water or stock based on the moisture content of the rendang to achieve a thick sauce.
- Adding vegetables boosts nutrition and adds color and texture to the filling.
- Parmesan topping is optional but adds a nice savory crust.
- Mashed potatoes can be made creamier by adding more milk or cream per your preference.
- Ghee can be used instead of butter for a richer flavor.
- If allergenic or dietary restrictions apply, omit parmesan and ensure all ingredients fit your needs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion (Indonesian and Western)
