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Preparing the Beef

  • Beef Tenderloin (cubed) 1500 g
  • Filtered Water 3000 ml

Preparing the Blended Paste

  • Shallots 100 g
  • Garlic 15 g
  • Young Ginger 15 g
  • Lemongrass 50 g
  • Galangal 15 g
  • Filtered Water 200 ml
  • Corn Oil 70 g
  • Sup Bunjut 8 g
  • Chili Paste 200 g
  • Veg, kaffir lime leaf 5 pc

Preparing the Beef Rendang

Preparing the Mashed Potato

Preparing the Shepherd's Pie

  • Mozzarella Cheese 200 g
  • Parmesan Cheese 50 g
  • Parsley, chopped 30 g
  • Crushed Peppercorn 5 g
  1. Preparing the Beef

    • Boil Beef (tenderlion cubes) in 3000ml of water till tender. Set Beef Stock aside for seasoning later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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