📝 About This Recipe
This soul-warming fusion dish is a cornerstone of Kristang (Portuguese-Malaccan) heritage, blending the British colonial tradition of Shepherd's Pie with the vibrant, aromatic spices of the Malay Peninsula. Unlike its Western counterpart, the meat base is infused with a rich 'rempah' of cinnamon, star anise, and cloves, offering a complex depth of flavor that is uniquely Eurasian. Topped with a silky, nutmeg-scented potato mash and baked until golden, it is the ultimate comfort food that tells the story of centuries of cultural exchange in every bite.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Beef or Lamb (high quality, at least 15% fat)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated into a paste)
- 1 piece Cinnamon Stick (roughly 2 inches long)
- 2 pieces Star Anise (whole)
- 3 pieces Cloves (whole)
- 2 tablespoons Curry Powder (Meat/Meat Masala) (mixed with 2 tbsp water to form a paste)
- 1 tablespoon Worcestershire Sauce
- 1 cup Frozen Peas and Carrots (thawed)
- 200 ml Beef Stock
The Potato Topping
- 800 grams Russet Potatoes (peeled and cubed)
- 50 grams Salted Butter (softened)
- 2 large Egg Yolks (for richness and color)
- 1/4 cup Milk (warm)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon White Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Place the cubed potatoes in a large pot of salted water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
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2
While potatoes cook, heat 2 tablespoons of oil in a large skillet over medium heat. Add the cinnamon stick, star anise, and cloves, frying for 1 minute until fragrant.
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3
Add the diced onions to the skillet and sauté for 5 minutes until translucent and slightly browned at the edges.
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4
Stir in the minced garlic and ginger paste, cooking for another 2 minutes until the raw aroma disappears.
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5
Add the curry powder paste. Fry the 'rempah' (spice base) for 3-4 minutes, stirring constantly, until the oil begins to separate from the paste (pecah minyak).
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6
Increase heat to medium-high and add the ground meat. Break it up with a wooden spoon and cook until fully browned and no pink remains.
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7
Stir in the Worcestershire sauce, beef stock, and the peas and carrots. Bring to a simmer, then reduce heat and cook for 10 minutes until the liquid has reduced to a thick, luscious gravy.
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8
Taste the meat filling and add salt as needed. Remove the whole spices (cinnamon, star anise, cloves) and discard them before transferring the meat to a 9x9 inch baking dish.
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9
Drain the cooked potatoes and mash them thoroughly while still hot. For a truly professional finish, pass them through a potato ricer.
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10
Mix in the butter, warm milk, nutmeg, and white pepper. Once slightly cooled, fold in the egg yolks until the mash is creamy and pale yellow.
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11
Spread the potato mash evenly over the meat filling. Use a fork to create a cross-hatch pattern or 'peaks' on the surface, which will crisp up beautifully in the oven.
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12
Bake in the center of the oven for 20-25 minutes, or until the potato topping is golden brown and the gravy is bubbling up around the edges.
💡 Chef's Tips
For the best texture, always mash your potatoes while they are hot to prevent them from becoming gummy. If the curry flavor is too intense, a teaspoon of sugar added to the meat filling can balance the heat and spices. Adding egg yolks to the mash is a traditional Kristang secret that gives the crust a beautiful golden sheen and a richer flavor. Ensure the meat filling is not too watery before topping with potatoes, or the mash will sink into the gravy. Let the pie rest for 10 minutes after taking it out of the oven; this allows the layers to set for cleaner slicing.
🍽️ Serving Suggestions
Serve with a side of 'Achar Awak' (Nyonya pickled vegetables) to provide a bright, acidic contrast to the rich meat. A simple green salad with a sharp vinaigrette helps cut through the creaminess of the potato topping. For a true Eurasian feast, serve alongside a glass of chilled ginger beer or a light-bodied red wine like Pinot Noir. Traditionally, many Kristang families enjoy this with a dollop of spicy Sambal Belacan on the side for an extra kick.