Rendang Shepherd's Pie
Give your cottage pie a little local twist, which will definitely be a crowd pleaser.
Ingredients
Preparing the Beef
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Beef Tenderloin (cubed) 1500 g
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Filtered Water 3000 ml
Preparing the Blended Paste
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Shallots 100 g
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Garlic 15 g
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Young Ginger 15 g
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Lemongrass 50 g
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Galangal 15 g
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Filtered Water 200 ml
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Corn Oil 70 g
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Sup Bunjut 8 g
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Chili Paste 200 g
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Veg, kaffir lime leaf 5 pc
Preparing the Beef Rendang
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Coconut Milk 200 g
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Kerisik 150 g
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Stocks
Preparing the Mashed Potato
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Full Cream Milk 200 g
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Boiled Water 400 g
Preparing the Shepherd's Pie
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Mozzarella Cheese 200 g
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Parmesan Cheese 50 g
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Parsley, chopped 30 g
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Crushed Peppercorn 5 g
Preparation
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Preparing the Beef
- Boil Beef (tenderlion cubes) in 3000ml of water till tender. Set Beef Stock aside for seasoning later.
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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.
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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.
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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.
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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.
