Name: Rendang Shepherd's Pie
Yield: 10
Ingredients: 1500.0g Beef Tenderloin (cubed); 3000.0ml Filtered Water; 100.0g Shallots; 15.0g Garlic; 15.0g Young Ginger; 50.0g Lemongrass; 15.0g Galangal; 200.0ml Filtered Water; 70.0g Corn Oil; 8.0g Sup Bunjut; 200.0g Chilli Paste; 5.0pc Veg, kaffir lime leaf; 200.0g Coconut Milk; 150.0g Kerisik; 0.0g Stocks; 100.0g Carte d'Or Honey Flavoured Topping 3kg; 40.0g Savory Knorr Chicken Stock – 500 g Culinary Staple; 200.0g Full Cream Milk; 400.0g Boiled Water; 100.0g Convenient Knorr Potato Flakes – 500 g Pack; 200.0g Mozzarella Cheese; 50.0g Parmesan Cheese; 30.0g Parsley, chopped; 5.0g Crushed Peppercorn

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

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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.

Rendang Shepherd's Pie

Ingredients

Preparing the Beef

Preparing the Blended Paste

Preparing the Beef Rendang

Preparing the Mashed Potato

Preparing the Shepherd's Pie