Slow-Cooked Beef Rendang Shepherd's Pie

A fusion dish combining the rich flavors of Indonesian beef rendang with the comforting structure of a shepherd's pie, topped with sweet potato mash and toasted coconut.

Prep Time

30 minutes

Total Time

4 hours

Calories

850

Level

Medium

Yields

6 servings

Cost

£4.18

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner

Cuisine:

British•Thai

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2lbsBeef Stew Meat(Cut into 1-inch cubes)

£9.00

2cansCoconut Milk(Full-fat)

£3.00

1cupGrated Coconut(Unsweetened)

£1.50

2stalksLemongrass(Bruised)

£1.00

2inchGalangal(Peeled and sliced)

£0.75

2inchGinger(Peeled and sliced)

£0.50

6clovesGarlic(Minced)

£0.30

4mediumShallots(Chopped)

£1.00

2Red Chilies(Adjust to spice preference, seeded and finely chopped)

£0.60

2tspTurmeric Powder

£0.15

2tspCoriander Powder

£0.15

1tspCumin Powder

£0.10

4Candlenuts (Kemiri)(Toasted and ground into a paste. Can substitute with macadamia nuts)

£1.20

5Kaffir Lime Leaves

£1.50

2tbspSoy Sauce(Optional)

£0.10

1tbspPalm Sugar(Or brown sugar)

£0.25

To tasteSalt

To tasteBlack Pepper

3lbsSweet Potatoes(Peeled and cubed)

£2.50

4tbspButter(For sweet potato mash)

£0.50

0.5cupMilk or Cream(For sweet potato mash, adjust to desired consistency)

£0.40

0.3cupToasted Coconut Flakes(For garnish)

£0.60

Total Cost

£25.10

£4.18 per serving

The Method

1
**Prepare the Rendang:** In a large bowl, combine beef with turmeric powder, coriander powder, cumin powder, salt, and pepper. Mix well to coat.
2
**Make Rendang Paste:** In a food processor or blender, combine garlic, shallots, red chilies, ginger, galangal, and candlenuts. Blend until a smooth paste is formed.
3
**Cook the Rendang:** Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the spice paste and cook for 5-7 minutes, stirring constantly, until fragrant.
4
Add the beef to the pot and sear on all sides until browned.
5
Pour in the coconut milk, add the lemongrass, kaffir lime leaves, soy sauce (if using), palm sugar, and grated coconut. Bring to a simmer.
6
Reduce heat to low, cover the pot, and simmer for 3-4 hours, or until the beef is very tender and the sauce has thickened and darkened. Stir occasionally to prevent sticking. If using a slow cooker, cook on low for 6-8 hours.
7
Remove the lemongrass and kaffir lime leaves from the rendang. Taste and adjust seasoning as needed.
8
**Prepare the Sweet Potato Mash:** While the rendang is cooking, boil the sweet potatoes until tender. Drain well.
9
Mash the sweet potatoes with butter and milk (or cream) until smooth and creamy. Season with salt and pepper to taste.
10
**Assemble the Shepherd's Pie:** Preheat oven to 375°F (190°C).
11
Pour the beef rendang into a baking dish (9x13 inch or similar).
12
Spread the sweet potato mash evenly over the rendang.
13
Bake for 20-25 minutes, or until the sweet potato topping is lightly golden brown.
14
Garnish with toasted coconut flakes before serving.

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My Notes

Nutrition Information

Nutrition per serving (500g)

850 kcal / 3556 kJ

Carbs

45g

17% of RDA

Fat

55g

79% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a deeper flavor, toast the candlenuts in a dry pan before grinding them.

If you don't have access to fresh galangal or kaffir lime leaves, you can use dried versions, but reduce the quantity slightly.

Adjust the amount of red chilies according to your spice preference.

The rendang can be made a day ahead of time and stored in the refrigerator. Reheat before assembling the shepherd's pie.

For a crispier topping, broil the sweet potato mash for the last few minutes of baking, watching carefully to prevent burning.

If you want to add vegetables, peas, carrots, or green beans can be added to the rendang before topping with the sweet potato mash.

Cooking Equipment

Oven

Stove

Large Dutch Oven or Slow Cooker

Potato Masher

Wine Pairings

No wine pairing suggestions available for this recipe.

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