Method

1. Blend the spice paste ingredients in a food processor until fine.
2. Heat the oil in a stew pot. Add the spice paste, cinnamon, cloves, star anise, and cardamom pods. Stir-fry until aromatic.
3. Add the beef, pounded lemongrass and turmeric leaf. Stir for 1 min.
4. Add coconut milk, tamarind liquid and water. Simmer on medium heat, stirring frequently until the beef is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut) and palm sugar. Stir to blend well with the beef.
6. 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.
7. Add more salt and sugar to taste.
8. Remove visible spice remnants like star anise, turmeric leaf and lemongrass.
9. While beef simmers, heat the oven to 180°C.

Shepherd’s Pie Topping

1. 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.
2. Drain, then mash with butter and thickened cream.
3. Put the cooked beef into an ovenproof dish, top with the mash and ruffle with a fork.
4. Bake for 20 – 25 mins until the top turns golden brown and the mince beef is bubbling at the edges.

^Notes:

1. To prepare the kerisik (toasted coconut), add the grated coconut to a dry wok and stir repeatedly until golden brown.
2. To prepare tamarind liquid, add 2 tsp tamarind pulp soaked in 2 tbsp of warm water for the juice. Discard the seeds, once done.