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, we’re going to make a distinctive dish, pastel tutup (indonesian style shepherd’s pie). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pastel Tutup (Indonesian Style Shepherd’s Pie) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Pastel Tutup (Indonesian Style Shepherd’s Pie) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pastel tutup (indonesian style shepherd’s pie) using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pastel Tutup (Indonesian Style Shepherd’s Pie):
  1. Take For Mashed Potatoes
  2. Prepare russet potatoes, steam and mash
  3. Get butter or margarine
  4. Get milk powder
  5. Prepare shredded cheddar cheese
  6. Make ready Salt, pepper, nutmeg
  7. Make ready For The Filling
  8. Prepare butter or margarine
  9. Make ready garlic, minced
  10. Take yellow onion, minced
  11. Get chicken breast, cut cube
  12. Take medium carrot, cut cube
  13. Get french beans
  14. Prepare black fungus
  15. Get glass noodle, boil according to instruction. Set aside
  16. Make ready Local celery, chopped
  17. Get Salt, pepper, nutmeg
  18. Take chicken stock
  19. Make ready full fat milk
  20. Get Others
  21. Prepare eggs, boil and cut in circle shape
  22. Prepare shredded cheddar cheese for topping
  23. Make ready egg yolks
Instructions 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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