Pastel Tutup
Pastel Tutup, a beloved classic since the Dutch colonial days, is Indonesia’s version of shepherd’s pie—layered with creamy mashed potatoes, savory beef and veggies, and topped with a golden cheese crust. It’s cozy, nostalgic, and totally satisfying.
Servings: 6 portions
Calories: 415kcal
Equipment
- 6 aluminium tin foil
Ingredients
Fillings
- 30 gr butter
- ½ onion diced
- 4 minced garlic
- 1 leek minced
- 200 gr ground beef
- 1 carrot diced
- 75 gr corn
- 75 gr peas
- ½ glass noodle soaked and cut
- 100 ml whipping cream whole milk
- 1 tsp salt
- ½ tsp pepper
- 1 tsp sugar
- ½ tsp mushroom powder
- ½ tsp nutmeg powder
- ½ tbsp flour
Topping
- 500 gr potatoes
- 75 ml whipping cream whole milk
- 35 gr butter
- 1 egg yolk
- 50 gr Grated cheese
Instructions
- Prepare the noodles and aromatics. Soak the glass noodles in cold water (Image 1). Once they soften, drain and cut them into shorter strands. Set aside. In a wok or large pan, melt the butter (Image 2), then add diced onions (Image 3). Stir until they’re fragrant and slightly translucent, then add in the minced garlic (Image 4).
- Cook the filling. When the garlic becomes fragrant, add the ground meat (Image 5). Stir until the meat turns brown (Image 6). Toss in the soaked noodles, diced carrots, corn, and peas (Images 7, 8). Stir until the noodles are fully softened and everything is well combined.
- Add seasoning and creaminess. Pour in the whipping cream (Image 9). Season with salt, pepper, sugar, mushroom powder, ground nutmeg, and flour (Images 10, 11, 12). Stir until evenly mixed. If the mixture feels too dry, add a splash of milk, cream, or water. Taste and adjust the seasoning. Set aside to cool.
- Make the mashed potato layer. Boil the cut potatoes until soft (Image 13), then mash them with a fork and add butter (Image 14). For extra smooth texture, push the mash through a strainer (Image 15). While still warm, mix in whipping cream and egg yolk (Image 16) until fully blended and creamy.
- Assemble the casserole. Season the mashed potatoes with a pinch of salt and mix well (Image 17). Divide the filling into 4 to 6 portions depending on your baking dish (Image 18). Spoon the filling into each container and optionally top with a few slices of boiled egg. Spread the mashed potatoes over the filling and brush with egg wash (a mix of egg yolk and milk) (Image 19). Sprinkle grated cheese generously on top (Image 20).
- Style the top and bake. Decorating the mashed potatoes can be fun! Pipe the mashed potatoes with a piping bag and decorative tip for a fancier look (Images 21, 22), or simply use a fork to create a rustic pattern after brushing with egg wash. Bake in a preheated oven at 392°F (200°C) for 20–25 minutes or until the top is golden brown and bubbly (Images 23, 24). Enjoy while warm!
Video
Notes
- Strain for smooth mash: For silky mashed potatoes, push them through a strainer before mixing.
- Decorate your way: Use a fork for rustic lines or pipe it fancy. Always brush with egg wash and top with cheese!
- Add boiled eggs: A few slices between the filling add richness and surprise.
- Adjust creaminess: If the filling feels dry, add a splash of milk, cream, or water.
- Make ahead: Assemble in advance, refrigerate unbaked, and bake fresh when needed.
- Bake to golden perfection: Bake until bubbly, with a golden, slightly crispy top.
Nutrition
Serving: 1portion | Calories: 415kcal | Carbohydrates: 25g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 560mg | Potassium: 615mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2906IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 2mg