Rendang Shepherd's Pie

  • 1:00 TIME
  • 10 Portions
  • medium



10pcs HARVEST GOURMET® Sensational Burger
1lt Corn oil, for frying



40pcs Dried red chillies

6 x Lemongrass, bottom half

60g Galangal

100g Ginger

8tbsp Kerisik (toasted coconut paste)

2tbsp Coriander powder

8tbsp Water, for blending

200ml Corn Oil

2pcs Cinnamon sticks

400g MAGGI Coconut Powder

400ml Water, for coconut powder

4pcs Turmeric leaves, chiffonade

12pcs Kaffir lime Leaves, chiffonade

1tbsp Salt

40g MAGGI Concentrated Vegetarian Stock

60g Cornstarch

60ml Water, for cornstarch



200g MAGGI Natural Mashed Potato

40g MAGGI Concentrated Vegetarian Stock

1lt Cream



1  Whole egg, beaten

15g Cream

  1. Cut each HARVEST GOURMET® Sensational Burger patty into 6 pieces. In a pot, lightly fry the patty pieces to golden brown, set aside.
  2. For the Rendang, first boil a pot of water and soak chillies for 15 minutes, drain dry. Place chillies, lemongrass, galangal, ginger, kerisik, coriander and water in a blender and blend till fine. In a pot, add corn oil and cinnamon sticks, fry till fragrant. Add in the blended paste and fry the paste on low heat for 5 minutes.
  3. In a bowl, dissolve MAGGI Coconut Powder with water. Add coconut milk to the rendang paste mixture, bring to a boil. Add in turmeric leaves, kaffir leaves, salt and MAGGI Concentrated Vegetarian Stock, simmer for 15-20 minutes.
  4. Combine cornstarch and water together, thicken the rendang. Add in the HARVEST GOURMET® Sensational Burger patties. Remove rendang from heat, set aside.
  5. For the Mashed Potatoes, add cream and MAGGI Concentrated Vegetarian Stock in a pot, whisk in MAGGI Natural Mashed Potato and mix well, set aside.
  6. To assemble, fill a baking tray half with rendang, top with mashed potatoes. Apply egg wash onto the mashed potatoes. Bake in oven at 180°C for 10-15 minutes till the top is lightly golden brown and serve.