Name: Rendang Shepherd’s Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Malay
Ingredients: 400 g beef rendang (or any leftover rendang – chicken, lamb, etc.); 1–2 cups (240–480 ml) water or unsalted/low sodium stock, as needed; 1–2 cups (130–260 g) mixed vegetables (peas, carrots, corn, green beans); 1 tsp salt, to taste (optional); 500 g potatoes, peeled and cubed (about 4–5 medium potatoes); 2 tbsp butter or ghee; ¼ cup evaporated milk, milk or cream; Salt and pepper, to taste; 2–3 tbsp grated parmesan (optional, for topping); Crispy fried shallots, for garnish; Chopped cilantro, for garnish

Description

This Rendang Shepherd’s Pie is a delicious twist on the classic comfort dish, combining rich, tender beef rendang with creamy mashed potatoes. Perfect for using up leftover rendang, it’s hearty, satisfying, and loaded with bold Southeast Asian flavors. #HomemadeRecipes #EasyDinnerRecipes #FestiveMeals #FineDiningRecipes

Ingredients

Units Scale

400 g beef rendang (or any leftover rendang – chicken, lamb, etc.)
1–2 cups (240-480 ml) water or unsalted/low sodium stock, as needed
1–2 cups (130-260 g) mixed vegetables (peas, carrots, corn, green beans)
1 tsp salt, to taste (optional)
500 g potatoes, peeled and cubed (about 4-5 medium potatoes)
2 tbsp butter or ghee
1/4 cup evaporated milk, milk or cream
Salt and pepper, to taste
2–3 tbsp grated parmesan (optional, for topping)
Crispy fried shallots, for garnish
Chopped cilantro, for garnish

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Instructions

Add leftover rendang to a pot with 1–2 cups of water or stock over medium heat. Break apart large pieces if needed.
Stir and break up meat until the mixture is well combined.
Add mixed vegetables and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly. Add more liquid if needed. Season with salt if necessary.
Remove from heat.
Boil potatoes in salted water for 10–15 minutes or until fork-tender.
Drain and mash immediately. Add butter, milk/cream, salt, and pepper. Mash until smooth and fluffy. Adjust seasoning and texture as desired.
Preheat oven to 200°C (400°F). Transfer rendang mixture to a baking dish.
Spread mashed potatoes evenly over the filling. Optionally, use a fork to create ridges and sprinkle with parmesan.
Bake for 20 minutes or until the top is slightly browned.
Garnish with chopped cilantro and crispy fried shallots. Serve and enjoy!

Notes

Use any type of rendang – beef, chicken, or lamb.
Frozen vegetables make this even quicker to prepare.
Adjust the creaminess of mashed potatoes to your liking by adding more milk or butter.
For extra crispiness, broil the top for the last 2–3 minutes of baking.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg