Pastel De Carne Eurasiano Com Rendang (eurasian Beef Rendang Shepherd's Pie)
This Pastel de Carne Eurasiano com Rendang (Eurasian Beef Rendang Shepherd's Pie) is a fusion of Eurasian and Indonesian flavors, combining the comforting shepherd's pie with the rich and aromatic rendang beef.
Ingredients
- 1 kg beef, cut into cubes
- 2 cups coconut milk
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 1 cinnamon stick
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp brown sugar
- Salt to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup butter
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- In a large pot, combine the beef, coconut milk, shallots, garlic, lemongrass, kaffir lime leaves, cinnamon stick, turmeric, coriander, cumin, chili powder, brown sugar, and salt. Cook over low heat for 1.5 hours, stirring occasionally, until the beef is tender and the sauce is thick.
- While the beef is cooking, boil the potatoes until tender. Drain and mash with butter, milk, salt, and pepper.
- Preheat the oven to 180°C (350°F).
- Transfer the beef rendang to a baking dish and spread the mashed potatoes on top.
- Bake for 25-30 minutes, or until the top is golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 40g
Supplies
Large pot Baking dish
Tools
Knife Cutting board Potato masher
Serving suggestions
Serve the Pastel de Carne Eurasiano com Rendang with a side of fresh salad and pickled vegetables.
Tips & tricks
For a spicier kick, add more chili powder to the beef rendang mixture.
Cost
$25