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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pastel tutup (indonesian style shepherd’s pie). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pastel Tutup (Indonesian Style Shepherd’s Pie) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. 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 must first prepare a few components. You can cook pastel tutup (indonesian style shepherd’s pie) using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pastel Tutup (Indonesian Style Shepherd’s Pie):
  1. Prepare For Mashed Potatoes
  2. Get 1 kg russet potatoes, steam and mash
  3. Make ready 100 gr butter or margarine
  4. Take 2 tbsp milk powder
  5. Prepare 100 gr shredded cheddar cheese
  6. Prepare to taste Salt, pepper, nutmeg
  7. Take For The Filling
  8. Prepare 3 tbsp butter or margarine
  9. Get 3 cloves garlic, minced
  10. Take 1 yellow onion, minced
  11. Prepare 300 gr chicken breast, cut cube
  12. Get 2 medium carrot, cut cube
  13. Get 200 gr french beans
  14. Prepare 100 gr black fungus
  15. Take 150 gr glass noodle, boil according to instruction. Set aside
  16. Make ready Local celery, chopped
  17. Prepare to taste Salt, pepper, nutmeg
  18. Prepare 100 ml chicken stock
  19. Prepare 150 ml full fat milk
  20. Prepare Others
  21. Take 4 eggs, boil and cut in circle shape
  22. Take 150 gr shredded cheddar cheese for topping
  23. Prepare 2 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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