In a medium pot, combine your leftover rendang with 1 to 2 cups of water or stock, warming over medium heat for about 5–7 minutes.

Add in your mixed vegetables, simmering for an additional 5–10 minutes until everything is tender and well-combined.

Place your diced potatoes into a large pot, cover with cold water, and bring to a boil. Cook for 10–15 minutes until fork-tender.

Drain the potatoes, return them to the pot, and let moisture evaporate.

Add butter and evaporated milk to the warm potatoes; mash until smooth and creamy.

In a greased baking dish, spread the warm rendang filling evenly across the bottom.

Dollop the creamy mashed potatoes on top, smoothing into an even layer. Create ridges for a crispy finish.

Preheat oven to 200°C (400°F) and bake for approximately 20 minutes until the top is golden brown.

Garnish with chopped cilantro and crispy fried shallots before serving.