Cottage Pie
Mini beef rendang with puffed potato
Cheffie Series
Hi foodie friends! Are you ready to take your taste buds on a culinary adventure?
Today, I’m bringing you a fusion dish that combines the bold and spicy flavours of Beef Rendang with the comforting and hearty goodness of a good old cottage pie. This is a little cheffy but also achievable for the keen home cook!
It’s a twist on a classic and made mini. This delicious fusion of rich, hearty cottage pie and spicy, savoury beef rendang will tantalize your taste buds and impress your guests. Each bite-sized portion packs a flavorful punch, making them the perfect snack, or if you want to up the quantity, make it for a main course for your next dinner party. This delicious creation will satisfy even the most discerning palates and leave you wanting more. So, roll up your sleeves and let's get started on this exciting recipe!
Philli xoxo
Makes 12 Tarts
Mini Tart case moulds
Ingredients
Beef Rendang
Rempah spice paste
1 banana shallots
3 garlic cloves
1/2” / 1/2 tbsp Galangal or double up on ginger
1”/ 1 tbsp Ginger
2 lime leaves, stem removed and sliced finely
1 lemongrass sticks, sliced finely
1 tsp shrimp paste
3 bird’s eye chillies
1 tsp cinnamon, ground
1 tsp coriander, ground
1/2 tsp turmeric, ground
Braise
1 tbsp oil
1 tsp salt
500g / 2 small short ribs
400ml (3 ¼ cup)/ 1 can coconut milk
1 tbsp brown sugar
1/2 tbsp tamarind paste
Garnish
4 Large sheets filo pastry or brick pastry
2 tbsp butter melted
Potato Airbag
200ml oil for frying
Flowers or herbs to garnish
Method
Pre-heat the oven to 140c fan / 160c or if using a pressure cooker ignore.
Blend all the ingredients for the rempah spice paste
In a large heat pot or pressure cooker sear the beef in salt and oil until all sides are coloured. Remove and add the spice paste and cook for 3-4 mins on medium. Add in the coconut milk and place back in the beef. Cover and cook in the oven for 4-5 hours until fully tender turning ever hour. If using a pressure cooker, cook on high pressure until fully cooked and tender between 30-60 mins.
Remove the beef and allow to cool slightly and shred. Finish the sauce with the tamarind and sugar and cook down until thick, strain over the beef and mix through.
Preheat the over to 160c fan / 180c. Brush the pastry with butter and layer another sheet of pastry. Place in a mould and add another metal mould on top. Repeat this process so you have a stack of mould. Bake the pastry until fully crisp and golden between 12-20 mins. Remove carefully with a kitchen towel and allow to dry on a rack.
Fry the potato airbag and then leave to drain on a paper towel. Season with salt.
Warm the beef and fill the tart, top with the puffed potato and extra flowers.
Hope you enjoy it! Philli xoxo
