750g Beef, minced
1 Carrot, cubed
1 Lemongrass, cut into 4 inches and pounded
1 Turmeric leaf*
1 Cinnamon stick, 2-inches
3 Star anise
3 Cardamom pods*
6 Kaffir lime leaves, finely sliced*
1 cup Thick coconut milk
1 cup Water
1 tbsp Palm sugar
5 tbsp Cooking oil
6 tbsp Kerisik (toasted coconut)*^
Salt to taste
1 inch Galangal
1 inch Ginger
3 Lemongrass, white part only
5 Cloves garlic
12 Dried chillies, soaked in warm water and deseeded
Shepherd’s Pie Topping:
900g Potatoes, skins removed
1 ½ tsp Salt
3 tbsp Thickened cream
*Available at your nearest FairPrice store.
- Blend the spice paste ingredients in a food processor until fine.
- Heat the oil in a stew pot. Add the spice paste, cinnamon, cloves, star anise, and cardamom pods. Stir-fry until aromatic.
- Add the beef, pounded lemongrass and turmeric leaf. Stir for 1 min.
- Add coconut milk, tamarind liquid and water. Simmer on medium heat, stirring frequently until the beef is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut) and palm sugar. Stir to blend well with the beef.
- Set heat to low, cover the lid and simmer for 60 – 90 mins, or until the beef is tender and the gravy has dried up.
- Add more salt and sugar to taste.
- Remove visible spice remnants like star anise, turmeric leaf and lemongrass.
- While beef simmers, heat the oven to 180°C.
Shepherd’s Pie Topping
- Add cold water to pot until potatoes are covered by 1 inch. Add salt to water. Boil until they are tender when pierced with a fork.
- Drain, then mash with butter and thickened cream.
- Put the cooked beef into an ovenproof dish, top with the mash and ruffle with a fork.
- Bake for 20 – 25 mins until the top turns golden brown and the mince beef is bubbling at the edges.
- To prepare the kerisik (toasted coconut), add the grated coconut to a dry wok and stir repeatedly until golden brown.
- To prepare tamarind liquid, add 2 tsp tamarind pulp soaked in 2 tbsp of warm water for the juice. Discard the seeds, once done.