Description
A fusion twist on the classic shepherd’s pie, this Rendang Shepherd’s Pie combines the rich, aromatic flavors of rendang curry with comforting mashed potatoes. Ground beef is cooked with rendang curry paste and spices, then topped with creamy mashed potatoes and baked until golden. Perfect for a cozy dinner packed with bold, spicy flavors.
Ingredients
Scale
Beef Mixture
- 1 tablespoon vegetable oil
- 1 pound ground beef (or lamb)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon rendang curry paste
- 1 teaspoon ground cumin
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1/2 cup beef broth
- 1 cup frozen peas and carrots
- Salt and pepper to taste
Topping and Garnish
- 3 cups mashed potatoes (prepared)
- 2 tablespoons butter (for topping)
- Chopped cilantro for garnish (optional)
Instructions
- Prep the oven and sauté aromatics: Preheat your oven to 375°F (190°C). Heat the vegetable oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook the ground beef: Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Cook until it’s thoroughly browned. Drain excess fat if necessary to keep the dish from being greasy.
- Add spices and seasonings: Stir in the rendang curry paste, ground cumin, soy sauce, and brown sugar. Cook this mixture for 2 minutes to help the spices become fragrant and meld into the meat.
- Simmer with broth and vegetables: Pour in the beef broth and bring the mixture to a simmer. Then, stir in the frozen peas and carrots. Let everything cook together for about 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
- Assemble the pie: Transfer the beef mixture into a baking dish, spreading it out evenly. Spoon the prepared mashed potatoes over the meat and smooth the top with a spatula. Dot the mashed potatoes with butter pieces for a golden crust.
- Bake and garnish: Place the baking dish in the preheated oven and bake for 20–25 minutes until the potato topping is golden brown and the filling is bubbling around the edges. Remove from oven and garnish with chopped cilantro if desired before serving.
Notes
- You can substitute ground beef with ground turkey or plant-based meat for a different protein option.
- For a creamier mashed potato topping, mix in a little cream and shredded cheese before spreading it over the meat.
- Adjust the amount of rendang paste to control the heat level in the dish.
- Ensure to use gluten-free rendang paste and soy sauce if you require the recipe to be gluten-free.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
