Rendang Shepherd Pie

We’ve had chicken pie, we’ve had apple pie but have you ever had Rendang Shepherd Pie? So good it’ll have eaters wanting so much more!
1 Pax
COOK TIME                      
2 Hour


1kgBoneless beef (bottom or top round, flank, ribeye or sirloin steak)
4pcsLarge red onion, blend
5pcsGarlic cloves, blend
3 stalksLemongrass, blend
1 inchGinger, blend
1 inchLive turmeric (kunyit hidup), blend
1pcGalangal (lengkuas), blend
5pcsKaffir lime leaves (daun limau purut), sliced
2 TbspChili boh
1 HandfulKerisik kelapa
500mlFresh coconut milk (santan)
2pcsTurmeric leaves (daun kunyit), thinly sliced
2pcsKaffir lime leaves, thinly sliced
3 TbspSalt


1Place live turmeric, ginger, garlic, red onion, lemongrass and galangal into a blender and run until there are no clumps left and you have a smooth spice paste.
2Heat oil in a sauté pan over high heat, stir-fry the beef in batches, allowing each surface to brown before turning. Turn down the heat to medium low, and then add the paste.
3Reduce the heat and add the coconut milk, kerisik kelapa, turmeric leaves and kaffir lime leaves to the pot, stir to combine then turn the heat down to medium low and loosely cover with a lid (you want some steam to escape).
4The rendang is done when there is almost no sauce left and the meat is dark brown.
5Transfer to a casserole dish and top with mashed potatoes, bake inside the oven at 180C for 10 minutes. Serve!

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