Recipe of Award-winning Pastel Tutup (Indonesian Style Shepherd’s Pie)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, pastel tutup (indonesian style shepherd’s pie). One of my favorites food recipes. For mine, I am going to make it a little 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 easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pastel Tutup (Indonesian Style Shepherd’s Pie) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular 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 that.

The ingredients needed to make Pastel Tutup (Indonesian Style Shepherd’s Pie):

1. Take For Mashed Potatoes
2. Make ready 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. Get to taste Salt, pepper, nutmeg
7. Take For The Filling
8. Get 3 tbsp butter or margarine
9. Make ready 3 cloves garlic, minced
10. Make ready 1 yellow onion, minced
11. Make ready 300 gr chicken breast, cut cube
12. Take 2 medium carrot, cut cube
13. Get 200 gr french beans
14. Make ready 100 gr black fungus
15. Take 150 gr glass noodle, boil according to instruction. Set aside
16. Get Local celery, chopped
17. Make ready to taste Salt, pepper, nutmeg
18. Get 100 ml chicken stock
19. Make ready 150 ml full fat milk
20. Take Others
21. Make ready 4 eggs, boil and cut in circle shape
22. Make ready 150 gr shredded cheddar cheese for topping
23. Get 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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