Recipe of Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe in 11 Minutes for Family

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, grandma liem’s pastel tutup (indonesian cottage pie) recipe. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe is something which I have loved my whole life.

Pastel tutup is what they call this shepeherd's pie it in Indonesia. This is quite different from the pastel ayam (Indonesian Empanadas). Pastel tutup has a stir-fried filling usually consists of ground meat, veggies, bean thread noodles It bears a lot of similarities with Shepherd's Pie or Cottage Pie.

To get started with this particular recipe, we must first prepare a few components. You can have grandma liem’s pastel tutup (indonesian cottage pie) recipe using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe:

1. Get 600-700 gr potatoes (any variety that is good for mash) or mixed with celeriac for lighter choice
2. Take 1 medium shallot, chopped
3. Make ready 1/2 onion, chopped
4. Make ready 2 medium carrot, cubed approx. 0.5cm
5. Get 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. Take 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. Make ready 1 handful glass noodle (soaked in hot water for no longer than 2 minutes then drain)
8. Take 1/2 cup peas (frozen or fresh or tin)
9. Make ready 100-150 ml stock (chicken or vegetable or beef stock)
10. Get Milk or corn flour (optional)
11. Make ready Parsley and/or chives, chopped
12. Take 4 Boiled eggs (optional), cut into quarters
13. Get 1 egg
14. Take 1/2 cup grated cheese (cheddar or any type you like)
15. Make ready 1 pinch Salt, Pepper
16. Take 1 pinch ground nutmeg (optional)

Traditionally Pastel Tutup is made using ground chicken but since I'm vegan, I'm using tempeh for this recipe. I also use coconut milk instead of dairy milk and my trusted vegan butter. Pastel Tutup (Indonesian Cottage Pie) Recipe from Grandma Liem. This is my grandma's recipe, provided kindly by my Aunty Bwee.

Instructions to make 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).

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 kalo di lihat namanya ini kue bukan nya pstel terus di tutup inii hanya sekedar nama biar keren, kue ini sangat cocok kita bikin dan kita hidangin pas lebaran nah bentar lagi lebaran kan Cómo preparar el famoso pastel de carne inglés o Cottage Pie. Una receta que gusta a grandes y peques, puré de patatas, un Una receta muy popular desde el siglo XVIII en Inglaterra. Con este pastel la gente más humilde aprovechaba los restos de carne, acompañándolos de un puré de patatas.

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