Description

Rendang Shepherd’s Pie is a flavorful fusion dish combining the rich, aromatic spices of Indonesian rendang with the comforting layers of a classic shepherd’s pie. Ground beef is simmered in a fragrant coconut milk and spice sauce, then topped with creamy mashed potatoes and baked to golden perfection. This hearty meal serves 4 to 6 and is perfect for those who love a spicy twist on traditional comfort food.

Ingredients

Beef Mixture

1 lb ground beef (or beef stew meat, cut into small pieces)
1 tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (14 oz) coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
2 large carrots, diced
1/2 cup frozen peas

Mashed Potato Topping

4 large potatoes, peeled and chopped
4 tablespoons butter
1/4 cup milk
Salt and pepper, to taste

Garnish

Fresh cilantro, for garnish (optional)

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Instructions

Sauté aromatics: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, cooking for 3–5 minutes until the mixture softens and becomes fragrant.
Cook beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. If using beef stew meat, cook until browned and tender.
Add spices: Stir in curry powder, turmeric, cumin, cinnamon, and cloves. Cook for an additional minute to release the spices’ aromas.
Simmer with sauce and vegetables: Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine, then add diced carrots. Let the mixture simmer for 20 minutes until the sauce thickens and the beef is fully cooked. Next, add frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.
Prepare mashed potatoes: While the beef simmers, boil peeled and chopped potatoes in salted water for about 15 minutes or until tender. Drain, then mash with butter and milk until smooth and creamy. Season with salt and pepper.
Preheat oven: Set your oven to 375°F (190°C) to prepare for baking.
Assemble the pie: Transfer the beef and vegetable mixture into a 9×9-inch baking dish or individual pie dishes. Evenly spread the mashed potatoes over the top, smoothing out the surface with a spatula.
Bake and serve: Bake the assembled pie for 25–30 minutes until the mashed potato topping is golden brown. Garnish with fresh cilantro if desired, and serve hot.

Notes

For a richer flavor, use beef stew meat cut into small pieces instead of ground beef.
Adjust the spice level by modifying the amount of curry powder or adding chili flakes.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
If you prefer a crispier top, you can place the dish under the broiler for 2–3 minutes at the end of baking, watching carefully to prevent burning.