This Rendang Shepherd’s Pie is the ultimate comfort food remix: savoury rich rendang filling topped with mashed potatoes. Easy and delicious!
How’s everyone’s Eid coming along? It’s been a whirlwind on my end: non-stop visiting, catching up with friends and family, and of course… eating. So. Much. Eating.
And as much as I love rendang, quite frankly… I’m getting a little sick of it. 😅 I know, I know. But when you’ve had it for the third day in a row, with rice, ketupat, lemang, all the usual suspects… it starts to feel like déjà vu!
So there I was, staring into my fridge at a container of leftover rendang. I didn’t want to freeze it (no more space, help!), but I also didn’t want another rice-based meal.
And that’s how this little creation came about: Rendang Shepherd’s Pie. I mean… rendang and mashed potatoes? It just works. Soft, saucy rendang filling underneath creamy mashed potatoes, baked until slightly golden and crisp. It’s cozy, spicy, and completely satisfying.
Table of Contents
- What is Rendang Shepherd’s Pie?
- Why You’ll Love This Dish
- Key Ingredients for Rendang Pie
- Key Steps to Making Rendang Pie
- How to Serve
- Tips and Tricks
- Storing and Reheating
What is Rendang Shepherd’s Pie?
This dish is a fun, fusion take on the classic shepherd’s pie—traditionally made with minced meat and topped with mashed potatoes. Here, we’re swapping out the usual meat filling with rich, flavourful leftover beef rendang, breaking it apart and loosening it up into a thick, saucy base, then topping it with buttery mashed potatoes and baking until golden.
Think: deeply spiced, coconut-y rendang on the bottom, smooth and fluffy potato on top, finished with a sprinkle of crispy fried shallots. It’s all the comfort food energy you need in one bite.
No Rendang leftovers? No problem! Make classic Shepherd’s Pie with this recipe.
Why You’ll Love This Dish
- It’s the best way to use up leftover rendang (especially when you can’t bear another plate of rice).
- One-dish meal: Protein, carbs, and veggies – all in one!
- Freezer space saver: Use up leftovers now instead of freezing for another day.
- Familiar comfort food with a twist: It’s shepherd’s pie, but with all the bold, rich rendang flavours we know and love.
- Customisable: You can add different vegetables, tweak the filling consistency, or play with the potato topping.
Key Ingredients for Rendang Pie
- Leftover rendang (beef, chicken, or vegan versions): The heart of the dish. Rich, tender, and already packed with flavour. Just one rule: please DO NOT make rendang just for this! I mean you can, but why not enjoy the rendang that you’ve painstakingly made as is first?
- Water or stock: To loosen the rendang into a thick, saucy consistency. The final amount depends on how much sauce your rendang has. If using stock, be mindful of salt levels.
- Mixed vegetables: Add some nutrition to the Rendang Shepherd’s Pie with frozen mixed veg or your mixed vegetable of choice. It adds bulk to the dish as well.
- Potatoes: For the creamy mashed topping. Russet or yukon gold will provide the best texture, but I always just use whatever potatoes I have in my pantry.
- Butter & evaporated milk (or milk or heavy cream)
- Parmesan cheese (optional): For that golden, savoury crust, but this is optional.
- Fried shallots & fresh cilantro: As a garnish to finish with texture and freshness.
Key Steps to Making Rendang Pie
1. Prep the rendang filling
- Add your leftover rendang to a pot and pour in 1–2 cups of water (or stock), starting with 1 cup. Place over medium heat.
NOTE: If it’s in bigger chunks, you can pull the meat apart with your hands before adding it in.
- Stir and gently break up the rendang pieces further with a spatula or spoon. You want a thick, saucy consistency; it shouldn’t be too watery.
- Add in your mixed vegetables and bring the pot to a simmer. Let it bubble for a few minutes until the veggies are tender and the sauce thickens slightly. If the filling is too dry at this stage, gradually add water or stock until you have a saucy consistency.
- Taste and add salt, if needed.
NOTE: The salt is added to season the mixed vegetables but I typically do not need to add any more salt since Rendang is already so richly flavoured! Additionally, we will be seasoning the mash potato too.
- Once ready, turn off heat.
2. Make the mashed potatoes
- Boil the cubed potatoes in salted water for 10–15 minutes, or until fork-tender.
- Drain well, then mash immediately while still warm.
- Add butter, evaporated milk (or milk/cream), salt, and pepper. Mash until smooth and fluffy. Taste and adjust the creaminess or seasoning to your liking.
3. Assemble the pie
- Transfer the rendang filling into a baking dish.
- Spoon the mashed potato over the rendang filling and spread it evenly to cover. Smoothen the surface with a spatula or the back of a spoon.
- Use a fork to create little ridges across the top. This helps it brown beautifully and create slightly crispy edges. Plus it looks good!
- Sprinkle parmesan over the top if using.
4. Bake
- Bake at 200°C (400°F) for about 20 minutes, or until the top starts to brown slightly.
- You can also broil for the last 3–5 minutes for extra golden goodness.
- Garnish with chopped cilantro and crispy fried shallots just before serving. Scoop, serve, and enjoy!
How to Serve
Serve hot from the oven, scooped into generous portions onto serving plates. Have more fried shallots and cilantro on the side for extra sprinklings!
It’s perfect as a main dish on its own, but feel free to serve with a side salad, or even a simple cucumber acar (pickle) to balance out the richness.
It’s also perfect for casual gatherings, family dinners, or even as part of a post-Eid fridge cleanout meal.
Tips and Tricks
- Shred rendang before heating in case the beef is not quite off-the-bone tender, especially if it’s still in large chunks.
- Adjust water slowly: Add a little at a time so you don’t end up with a watery base. You want thick and saucy.
- Cheese lovers: Add shredded cheddar or mozzarella into the mash for extra gooey vibes.
- Broil the top: After baking, stick it under the grill or broiler for a few minutes for that crust.
- Portion-sized: You could portion it into ramekins or smaller baking dishes for individual servings too – super cute and practical.
Storing and Reheating
- To store: Let it cool completely and refrigerate in an airtight container. It’ll keep well for up to 3–4 days.
- To reheat: Warm in the oven at 180°C (350°F) until heated through, or microwave individual portions for 2–3 minutes until hot.
- To freeze: Yes, you can freeze it too! Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
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Rendang Shepherd’s Pie
4
servings20
minutes40
minutesKeep the screen of your device on
Ingredients
- For the filling:
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 (130–260g) mixed vegetables (frozen or fresh, like peas, carrots, corn, green beans)
1 tsp salt, to taste (optional)
- For the mashed potato topping:
500 g potatoes, peeled and cut into cubes (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)
- To garnish:
Crispy fried shallots
Chopped cilantro
Directions
- Prep the rendang filling:
- Add your leftover rendang to a pot and pour in 1–2 cups of water (or stock), starting with 1 cup. The final amount added will depend on how much sauce your leftover rendang has. Place over medium heat. If the meat are in big chunks, you can pull the meat apart with your hands before adding it in.
- Stir and gently break up the rendang pieces further with a spatula or spoon. Rendang should already be tender enough, so it should break up easily.
- Add in your mixed vegetables and bring the pot to a simmer. Let it bubble for a few minutes until the veggies are tender and the sauce thickens slightly. If the rendang is too dry at this stage, add more water. You want a thick, saucy consistency; it shouldn’t be too watery.
- Taste and add salt, only if needed.
NOTE: I do not typically need to add extra salt as rendang is already richly flavoured. - Once ready, remove from heat.
- 2. Make the mashed potatoes:
- Boil the cubed potatoes in salted water for 10–15 minutes, or until fork-tender.
- Drain well, then mash immediately while still warm.
- Add butter, evaporated milk (or milk/cream), salt, and pepper. Mash until smooth and fluffy. Taste and adjust the creaminess or seasoning to your liking.
- 3. Assemble the pie:
- Transfer the filling into a baking dish.
- Spoon the mashed potato over the rendang filling and spread it evenly to cover.
- Optional: Use a fork to create little ridges across the top.
- Sprinkle parmesan over the top if using.
- 4. Bake:
- Bake or broil at 200°C (400°F) for about 20 minutes, or until the top starts to brown slightly.
- 5. Finish and serve:
- Garnish with chopped cilantro and crispy fried shallots just before serving.
- Scoop, serve, and enjoy!
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