Step-by-Step Guide to Prepare Ultimate Pastel Tutup (Indonesian Style Shepherd’s Pie)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pastel tutup (indonesian style shepherd’s pie). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pastel Tutup (Indonesian Style Shepherd’s Pie) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Pastel Tutup (Indonesian Style Shepherd’s Pie) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare For Mashed Potatoes
2. Get 1 kg russet potatoes, steam and mash
3. Make ready 100 gr butter or margarine
4. Prepare 2 tbsp milk powder
5. Prepare 100 gr shredded cheddar cheese
6. Take to taste Salt, pepper, nutmeg
7. Get For The Filling
8. Get 3 tbsp butter or margarine
9. Prepare 3 cloves garlic, minced
10. Get 1 yellow onion, minced
11. Take 300 gr chicken breast, cut cube
12. Prepare 2 medium carrot, cut cube
13. Take 200 gr french beans
14. Get 100 gr black fungus
15. Prepare 150 gr glass noodle, boil according to instruction. Set aside
16. Prepare Local celery, chopped
17. Get to taste Salt, pepper, nutmeg
18. Get 100 ml chicken stock
19. Take 150 ml full fat milk
20. Make ready Others
21. Get 4 eggs, boil and cut in circle shape
22. Get 150 gr shredded cheddar cheese for topping
23. Make ready 2 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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