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

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, grandma liem’s pastel tutup (indonesian cottage pie) recipe. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe is something which I’ve loved my entire life. They are nice and they look wonderful.

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.

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 can achieve it.

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

Pastel Tutup or Indonesian-style Sheperd's Pie is a lovely dish which I never knew existed until I was in my twenties. Here is how you achieve it. Ingredients of Grandma Liem's Pastel Tutup (Indonesian Cottage Pie) Recipe Grandma Liem's Pastel Tutup (Indonesian Cottage Pie) Recipe instructions. Steam or boil the potatoes (and/or celeriac if you like) then mash it with a touch of butter.

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).

Ingredients of Grandma Liem's Pastel Tutup (Indonesian Cottage Pie) Recipe Grandma Liem's Pastel Tutup (Indonesian Cottage Pie) Recipe instructions. 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. Stir fry the chopped onion and shallots until soft. Grandma Liem's Pastel Tutup (Indonesian Cottage Pie) Recipe Hey everyone, it's Drew, welcome to our recipe site.

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