How to make Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe easy

Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe - . Today I am sharing this Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe! A quick and easy dinner that is ready in under 20 minutes!

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

You can cook Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe with 16 Ingredients and 6 steps. See the following guide!

Ingredients for Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe:
  1. 600-700 gr potatoes (any variety that is good for mash) or mixed with celeriac for lighter choice.
  2. 1 medium shallot, chopped.
  3. 1/2 onion, chopped.
  4. 2 medium carrot, cubed approx. 0.5cm.
  5. 250-300 gr cubed (05.cm) meat of your choice (chicken/pork/beef/cooked prawn/sausage/tinned spam) or vegetarian meat substitute or tofu.
  6. 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).
  7. 1 handful glass noodle (soaked in hot water for no longer than 2 minutes then drain).
  8. 1/2 cup peas (frozen or fresh or tin).
  9. 100-150 ml stock (chicken or vegetable or beef stock).
  10. Milk or corn flour (optional).
  11. Parsley and/or chives, chopped.
  12. 4 Boiled eggs (optional), cut into quarters.
  13. 1 egg.
  14. 1/2 cup grated cheese (cheddar or any type you like).
  15. 1 pinch Salt, Pepper.
  16. 1 pinch ground nutmeg (optional).

Step by step how to cook Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe:
  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)..