Black Beef Rendang Cottage Pie

This is a classic English party favourite gets an interesting local twist with beef rendang! The result of this fusion is an interesting one. Oh my! The heavenly smells filling my kitchen as this bakes in my oven! My daughter loves it and ate every last morsel in her plate. Bon appetito people!

Black Beef Rendang Cottage Pie

Ingredients

500gm beef

4 shallots – sliced

1 cinnamon stick

3 star anise

3 cardamom pods

4 tbsp soy sauce

1 tbsp oyster sauce

¼ cup cooking oil

1 tsp vinegar

6 tbsp kerisik (toasted coconut)

3 tbsp palm sugar syrap / to taste

1½ cup water

Spice Paste - Chop the ingredients and blend it in a food processor until fine.

5 tbsp chilie paste

4 cm ginger

1 yellow onion

4 cloves of garlic

2 stalk of lemon grass – white part only

Potato Topping

500g potatoes – peeled, quartered and boiled till soft

2 tbsp fullcream milk

1 tbsp salted butter – melted

¼ tsp pepper

¼ cup of grated cheddar cheese

Directions

To prepare the kerisik (toasted coconut) -- add the grated coconut to a dry wok and stir continuously until they turn golden brown. Leave to cool completely and grind till fine.

Heat the oil in a wok and sauté the shallots, cinnamon stick, star anise and cardamom pods until aromatic.  

Turn down the heat to medium low and add the spice paste. Stir-fry until the moisture has evaporated, about 5-10 minutes and oil surfaces. Add in the spice paste and stir-fry them until nice and aromatic.

Add the beef and stir for 30 second or so.

Add the water, soy sauce and oyster sauce then simmer on low heat, stirring frequently until the meat is cooked and really tender.

Add the kerisik (toasted coconut), vinegar and palm sugar then stir to blend well with the meat. Continue to simmer until the gravy has almost dried up. Dish out and put the rendang into an ovenproof dish.

Preheat the oven to 250⁰C. 

Drain potatoes. Put drained potatoes into a mixing bowl and mash. Stir in milk, butter, pepper and cheese.

Spread mashed potatoes evenly over the beef rendang right to the edges and ruffle with a fork.  

Bake uncovered for 25 minutes until golden brown. Serve hot.