Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe

Name: Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe
Cuisine: British
Ingredients: 600-700 gr potatoes (any variety that is good for mash) or mixed with celeriac for lighter choice; 1 medium shallot, chopped; 1/2 onion, chopped; 2 medium carrot, cubed approx. 0.5cm; 250-300 gr cubed (05.cm) meat of your choice (chicken/pork/beef/cooked prawn/sausage/tinned spam) or vegetarian meat substitute or tofu; 1 handful thinly sliced wood ear mushroom (Auricularia auricula-judae aka jelly ear or Jew's ear or black fungus. In Indonesian known as jamur kuping); 1 handful glass noodle (soaked in hot water for no longer than 2 minutes then drain); 1/2 cup peas (frozen or fresh or tin); 100-150 ml stock (chicken or vegetable or beef stock); Milk or corn flour (optional); Parsley and/or chives, chopped; 4 Boiled eggs (optional), cut into quarters; 1 egg; 1/2 cup grated cheese (cheddar or any type you like); 1 pinch Salt, Pepper; 1 pinch ground nutmeg (optional)

Adeline MT @cook_18828468

Indonesia

Pastel Tutup is an Indonesian dish inspired by Dutch/European dish. Similar concept to British cottage pie or Dutch ovenschotel, but with different filling.

This is my grandma (Oma Liem)’s recipe, provided kindly by my Aunty Bwee. The measurements and timing are all my approximation. Because as all good Indonesian food recipes, there is no such thing as exact measurement!

Pastel Tutup is an Indonesian dish inspired by Dutch/European dish. Similar concept to British cottage pie or Dutch ovenschotel, but with different filling.

Adeline MT @cook_18828468

Indonesia

Pastel Tutup is an Indonesian dish inspired by Dutch/European dish. Similar concept to British cottage pie or Dutch ovenschotel, but with different filling.

Saved

Ingredients

600-700 grpotatoes (any variety that is good for mash) or mixed with celeriac for lighter choice
1medium shallot, chopped
1/2onion, chopped
2medium carrot, cubed approx. 0.5cm
250-300 grcubed (05.cm) meat of your choice (chicken/pork/beef/cooked prawn/sausage/tinned spam) or vegetarian meat substitute or tofu
1 handfulthinly sliced wood ear mushroom (Auricularia auricula-judae aka jelly ear or Jew's ear or black fungus. In Indonesian known as jamur kuping)
1 handfulglass noodle (soaked in hot water for no longer than 2 minutes then drain)
1/2 cuppeas (frozen or fresh or tin)
100-150 mlstock (chicken or vegetable or beef stock)
Milk or corn flour (optional)
Parsley and/or chives, chopped
4Boiled eggs (optional), cut into quarters
1egg
1/2 cupgrated cheese (cheddar or any type you like)
1 pinchSalt, Pepper
1 pinchground nutmeg (optional)

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Steps

1

Steam or boil the potatoes (and/or celeriac if you like) then mash it with a touch of butter. If you like creamier mash add milk as you like.
2

Stir fry the chopped onion and shallots until soft. Add the cubbed carrot, meat (or vegetarian substitute), peas (if use tinned pea, add this last), mushroom. Add the glass noodle and season with salt, pepper and nutmeg (if using). Pour stock. If you want it creamy, add a few spoonful of milk or corn flour mixed with water. Add the chopped herbs (parsley/chives)
3

Transfer the filling into an oven proof dish. If using boiled egg, arrange the quartered eggs on top.
4

Cover with mash potato. Brush with egg and sprinkle some grated cheese.
5

Bake in the oven 190-200C for 30-40 minutes (until the top is golden brown).
6

Serve with salad (if you like), mayonnaise and (if you have Indonesian taste) chilli sauce (Sambal ABC or sriracha).