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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, grandma liem’s pastel tutup (indonesian cottage pie) recipe. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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

The ingredients needed to make Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe:
  1. Prepare 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. Take 2 medium carrot, cubed approx. 0.5cm
  5. Prepare 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. 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. Prepare 100-150 ml stock (chicken or vegetable or beef stock)
  10. Take Milk or corn flour (optional)
  11. Get Parsley and/or chives, chopped
  12. Get 4 Boiled eggs (optional), cut into quarters
  13. Make ready 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)
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).

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