Pastel Tutup (Indonesian Style Shepherd’s Pie)
Pastel Tutup (Indonesian Style Shepherd’s Pie)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pastel tutup (indonesian style shepherd’s pie). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pastel Tutup (Indonesian Style Shepherd’s Pie) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Pastel Tutup (Indonesian Style Shepherd’s Pie) is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have pastel tutup (indonesian style shepherd’s pie) using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pastel Tutup (Indonesian Style Shepherd’s Pie):
  1. Prepare For Mashed Potatoes
  2. Take russet potatoes, steam and mash
  3. Make ready butter or margarine
  4. Take milk powder
  5. Take shredded cheddar cheese
  6. Prepare Salt, pepper, nutmeg
  7. Make ready For The Filling
  8. Prepare butter or margarine
  9. Take garlic, minced
  10. Get yellow onion, minced
  11. Make ready chicken breast, cut cube
  12. Prepare medium carrot, cut cube
  13. Prepare french beans
  14. Prepare black fungus
  15. Get glass noodle, boil according to instruction. Set aside
  16. Take Local celery, chopped
  17. Take Salt, pepper, nutmeg
  18. Take chicken stock
  19. Get full fat milk
  20. Prepare Others
  21. Take eggs, boil and cut in circle shape
  22. Prepare shredded cheddar cheese for topping
  23. Take egg yolks
Steps to make Pastel Tutup (Indonesian Style Shepherd’s Pie):
  1. For mashed potatoes. Boil the potatoes, mash it while it is still warm. Add milk powder, butter/margarine, shredded cheese, salt, pepper, nutmeg, to taste. Set aside
  2. For the filling: heat the butter/margarine in a pan, add garlic and onion. Cook until fragrant and turn translucent. Add the chicken, cook until no longer pink. Add carrot, cook until half done, add french bean, black fungus. Continue cooking until all veggies are cooked. Do not cook until too soft. Lastly add the glass noodle, chicken stock and milk. Add salt, pepper and nutmeg to taste. Cook for another few minutes, but do not let the filling become too dry. Leave some gravy/cooking liquid.
  3. Cut the eggs. Set aside
  4. Assemble: in a baking pan, put the filling first, continue with the sliced egg and cover it with mashed potatoes.
  5. Apply the top of the pie with egg yolk and sprinkle shredded cheese all over the pie.
  6. Baked in preheated oven 180 degree celcius for 30-40 minutes until the top of the pie turn to golden brown.
  7. Enjoy 😉

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