Description
A bold fusion dish combining the rich, spiced flavors of Indonesian beef rendang with the comforting layers of classic shepherd’s pie, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp rendang curry paste
- 1/2 cup coconut milk
- 1 cup beef broth
- 1 tbsp soy sauce
- 2 cups mashed potatoes
- 2 tbsp butter
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, cook onion, garlic, and ginger until fragrant and softened.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in rendang paste, coconut milk, beef broth, and soy sauce. Simmer for 10-15 minutes until thickened. Season with salt and pepper.
- Transfer beef mixture to a baking dish. Spread mashed potatoes evenly over the top and dot with butter.
- Bake for 20 minutes until the top is golden brown.
- Garnish with chopped cilantro before serving.
Notes
- For extra spice, add chopped chili peppers to the beef mixture.
- Use sweet potatoes for a twist on the traditional topping.
- Can be made ahead and reheated for an easy meal.
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 3g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: rendang shepherd's pie, fusion shepherd's pie, spicy beef pie, Indonesian fusion recipes, comfort food twist