RENDANG SHEPHERD'S PIE

Preparation

• 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.