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Rendang Cottage Pie (Recipe from Mama G, 2 Mamas and A Wok)

INGREDIENTS (Serves 4-6 Pax)

1 packet of 2MAAW 220g Rendang Rempah
500g Ground Beef
2 Red Onions, diced
1 Carrot, diced
1 basket Brown Mushrooms, sliced
300ml Coconut Milk
4 Kaffir Lime Leaves
4 tbsp Gula Melaka
Toasted Coconut
800g Russet Potatoes
1 Cup Milk, room temperature
½ stick Butter
Pinch of Fresh Ground Black Pepper
Pinch of Nutmeg


For the Rendang mixture:

  1. Heat oil up in pan and sweat Onions on medium heat for 3 minutes.
  2. Add in carrots and cook till soft.
  3. Add in mushrooms and cook till soft.
  4. Add in ground Beef and fry for 3 minutes on high heat.
  5. Add in rendang paste, kaffir lime leaves, gula melaka, toasted coconut.
  6. Add in coconut milk.
  7. Continue to fry for another 15 minutes.
  8. Add salt to taste.

For the Mashed Potato topping:

  1. Peel potatoes & steam until soft.
  2. (OR chop into quarters & put into a pot of water, bring it up to a boil then simmer for 15-20 minutes until tender but not mushy.
  3. Once potatoes are ready, transfer to a bowl and mash mixing in the Butter and Milk.
  4. Season with salt and black pepper.

To assemble:

  1. Preheat oven to 200 degree Celsius.
  2. Place Rendang mixture into a tray or oval casserole dish, making sure it is an even layer.
  3. Add Mash Potatoes over the rendang mixture.
  4. Bake uncovered for around 40 minutes.