Beef Rendang Shepherds Pie
A classic dish loved all over the world, shepherds pie is comfort food at its best! Now add rendang paste to give this dish a whole new layer of flavour. Flavoursome and speedy - this can be on the kitchen table in 35 mins.
Serves 4
Effort: Easy
Prep: 5 mins
Cook: 30 mins
Gluten free
Ingredients
500g beef mince
1 red onion
3 garlic cloves
2 tbsp + 1 tsp rendang paste
1 can diced tomato
2 tbsp tomato paste
1/2 cup coriander stalks
4 sweet potato (700-800g)
2 tbsp butter
1/2 cup coriander leaves
Instructions
Heat 1 tbsp olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Increase heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
Add the diced tomato, garlic, curry paste and 2 tbsp tomato paste and cook, stirring, for 1 min or until fragrant.
Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until slightly reduced.
Add the coriander stalks and cook, stirring, for 2 minutes. Taste, then season with salt and pepper. Remove the pan from the heat.
Meanwhile, peel & chop the sweet potato into chunks. Then put the sweet potato in a large saucepan of cold water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender.
Drain, return the sweet potato to the pan and mash until smooth. Add 2 tbsp butter & 1 tsp of rendang paste, season with salt, pepper and chopped coriander leaves, stir until combined.
Spoon the beef mince filling into a 2L (8 cup) baking dish. Top with the sweet potato mash and grill for 5-7 mins until golden. Divide among bowls and enjoy!
Hints & Tips
Mince - Beef mince is used in this recipe. An alternative would be lamb mince.
Sweet potato - Short on time? Skip grilling the sweet potato and simply serve the beef filling spooned over the sweet potato mash instead.
Extras - Make this dish go further by adding a can of chickpeas in at step 3.
Serving suggestion - Serve with veggies & garlic naan.
Portion size - Serves 4 or 2 with leftovers.
Storage - Store in the fridge for up to 3 days. Suitable for freezing.
