Challenges, Nutrition/Recipes
6 June, 2023
Words by Sal McManus
Hi Squad babes, Sal here!
A big welcome to our first savoury meal of the challenge! I know that the old mid-week meals can get a little repetitive and boring. So I truly hope that this helps create a little more excitement in the kitchen and this is a prime example of taking a classic meal, but putting The Homestead Pantry Box spin on it, to make it a little more fabulous!
So I hope you enjoy this meal and see below for some HINTS & TIPS if you aren’t already a “The Homestead Pantry Box” subscriber. As I have given you some alternative ingredients to use.
But happy cooking and can’t wait to see all of your amazing pictures when you get into the kitchen! Make sure to share a picture of your pie over on Instagram and tag @thehomesteadpantrybox and @saltbushstretch for your chance to win a 6-month pantry box subscription.
Sweet as Honey Sal xx
Beef Rendang Shepherds Pie
A classic dish loved all over the world, shepherd’s pie is comfort food at its best! Now add rendang paste to give this dish a whole new layer of flavour. Flavoursome and speedy – this can be on the kitchen table in 35 mins.
Serves 4
Effort: Easy
Prep: 5 mins
Cook: 30 mins
Gluten-Free
INGREDIENTS
1. Heat 1 tbsp olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Increase heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
2. Add the diced tomato, garlic, curry paste and 2 tbsp tomato paste and cook, stirring, for 1 min or until fragrant.
3. Reduce the heat to medium and cook, stirring occasionally, for 8-10 mins until slightly reduced.
4. Add the coriander stalks and cook, stirring, for 2 minutes. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Meanwhile, peel & chop the sweet potato into chunks. Then put the sweet potato in a large saucepan of cold water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender.
6. Drain, return the sweet potato to the pan and mash until smooth. Add 2 tbsp butter & 1 tsp of rendang paste, season with salt, pepper and chopped coriander leaves, stir until combined.
7. Spoon the beef mince filling into a 2L (8 cup) baking dish. Top with the sweet potato mash and grill for 5-7 mins until golden. Divide among bowls and enjoy!
HINTS & TIPS
Mince – Beef mince is used in this recipe. An alternative would be lamb mince.
Sweet Potato – Short on time? Skip grilling the sweet potato and simply serve the beef filling spooned over the sweet potato mash instead.
Extras – Make this dish go further by adding a can of chickpeas in step 3.
Serving Suggestion – Serve with veggies & garlic naan.
Portion Size – Serves 4 or 2 with leftovers.
Storage – Store in the fridge for up to 3 days. Suitable for freezing.
Saltbush Squad Babes – For those of you who don’t have the Rendang past you can substitute with either of the following.
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