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Pastel Tutup (Indonesian Style Shepherd’s Pie) cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at numerous formal incidents perhaps. I am certain you will see lots of people who just like the Pastel Tutup (Indonesian Style Shepherd’s Pie) dishes that you just make.

Alright, don’t linger, let’s practice this pastel tutup (indonesian style shepherd’s pie) menu with 23 substances which are undoubtedly easy to have, and we have to process them at the very least through 7 actions. You should invest a while on this, so the resulting food could be perfect.

Composition for Pastel Tutup (Indonesian Style Shepherd’s Pie):

1. You need For Mashed Potatoes
2. Take 1 kg - russet potatoes, steam and mash
3. Prepare 100 gr of butter or margarine
4. Need 2 tbsp - milk powder
5. Require 100 gr of shredded cheddar cheese
6. Need to taste for Salt, pepper, nutmeg
7. Take - For The Filling
8. Get 3 tbsp butter or margarine
9. Need 3 cloves of garlic, minced
10. Require 1 - yellow onion, minced
11. Get 300 gr - chicken breast, cut cube
12. Provide 2 medium carrot, cut cube
13. Take 200 gr for french beans
14. You need 100 gr black fungus
15. Make ready 150 gr glass noodle, boil according to instruction. Set aside
16. Need of Local celery, chopped
17. Need to taste - Salt, pepper, nutmeg
18. Get 100 ml for chicken stock
19. Make ready 150 ml - full fat milk
20. Take - Others
21. Take 4 of eggs, boil and cut in circle shape
22. Prepare 150 gr - shredded cheddar cheese for topping
23. Prepare 2 of egg yolks

Pastel Tutup (Indonesian Style Shepherd’s Pie) step by step:

1. For mashed potatoes. Boil the potatoes, mash it while it is still warm. Add milk powder, butter/margarine, shredded cheese, salt, pepper, nutmeg, to taste. Set aside
2. For the filling: heat the butter/margarine in a pan, add garlic and onion. Cook until fragrant and turn translucent. Add the chicken, cook until no longer pink. Add carrot, cook until half done, add french bean, black fungus. Continue cooking until all veggies are cooked. Do not cook until too soft. Lastly add the glass noodle, chicken stock and milk. Add salt, pepper and nutmeg to taste. Cook for another few minutes, but do not let the filling become too dry. Leave some gravy/cooking liquid.
3. Cut the eggs. Set aside
4. Assemble: in a baking pan, put the filling first, continue with the sliced egg and cover it with mashed potatoes.
5. Apply the top of the pie with egg yolk and sprinkle shredded cheese all over the pie.
6. Baked in preheated oven 180 degree celcius for 30-40 minutes until the top of the pie turn to golden brown.
7. Enjoy 😉

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