Rendang Shepherd's Pie
Malaysians love local flavors like rendang and curry! So, give your cottage pie a little local twist, which will definitely be a crowd pleaser.

Ingredients
Rendang Shepherd's Pie
Calculate Dish Cost
Preparing the Beef
Preparing the Blended Paste
Preparing the Beef Rendang

Preparing the Mashed Potato
Preparing the Shepherd's Pie
Preparing the Beef
-
Beef Tenderloin (cubed) 1500.0 g
-
Filtered Water 3000.0 ml
Preparing the Blended Paste
-
Shallots 100.0 g
-
Garlic 15.0 g
-
Young Ginger 15.0 g
-
Lemongrass 50.0 g
-
Galangal 15.0 g
-
Filtered Water 200.0 ml
-
Corn Oil 70.0 g
-
Sup Bunjut 8.0 g
-
Chilli Paste 200.0 g
-
Veg, kaffir lime leaf 5.0 pc
Preparing the Beef Rendang
-
Coconut Milk 200.0 g
-
Kerisik 150.0 g
-
Stocks
Preparing the Mashed Potato
-
Full Cream Milk 200.0 g
-
Boiled Water 400.0 g
Preparing the Shepherd's Pie
-
Mozzarella Cheese 200.0 g
-
Parmesan Cheese 50.0 g
-
Parsley, chopped 30.0 g
-
Crushed Peppercorn 5.0 g
Preparation
-
Preparing the Beef
- Boil Beef (tenderlion cubes) in 3000ml of water till tender. Set Beef Stock aside for seasoning later.
-
Preparing the Blended Paste
- Prepare Shallot, Garlic, Young Ginger, Lemongrass, Galangal, Filtered Water into blended paste.
- Saute blended paste with Corn Oil, Sup Bunjut, Chili Paste, Kaffir Lime Leaf.
-
Preparing the Beef Rendang
- Add Beef, Coconut Milk, Kerisik, 200g of Beef Stock, Carte D'Or Honey Falvoured Topping, Knorr Chicken Stock to blended paste mixture.
-
Preparing the Mashed Potato
- Bring Water to boil. Add salt, turn off heat and add milk.
- Transfer into a bowl of Knorr Mashed Potato.
- Stir and combine till smooth.
-
Preparing the Shepherd's Pie
- Using Casserole, place Beef Rendang at bottom till 3/4 height.
- Layer with Mashed Potato on top.
- Sprinkle with Mozarella and Parmesan and bake at 175 Degree Celsius for 10 minutes.
- Garnish with Parsley & Pepper.