Pastel Tutup Recipe: Indo-Dutch Shepherd’s Pie
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Pastel Tutup, or Pastei Toetoep (“Covered Pie” in English) is a layered dish made of ground meat, vegetables, boiled eggs, and glass noodles topped with creamy mashed potato, baked to a golden finish.
This recipe is inspired by European-style shepherd’s pie, but has distinct Asian Indonesian flavors from the use of the spices, glass noodles, and ketjap manis (sweet soy sauce) in the filling.
Pastel Tutup is not a true authentic Indonesian dish, but it’s so-called Indish: the fusion cuisine of the Indo-Dutch community which blends Indonesian flavors with Dutch influences, shaped by historical ties between the two cultures. Indische cuisine often adapts Indonesian recipes to Dutch tastes or incorporates European techniques and ingredients.
For a classic Indo-Dutch snack with a similar flavor profile, try these crispy fried meat and vegetable pasteitjes, perfect for parties or a quick lunch.
Customization Options
This dish is highly customizable – vegetarians can replace the ground meat with mushrooms, tofu, or tempeh, while different vegetables like green beans, leeks, bell peppers, or corn work well in the filling. For a dairy-free version, substitute the milk and butter in the potato topping with plant-based alternatives.
Continue below for the full recipe with ingredients and step-by-step instructions.
Make-Ahead and Storage Tips
The meat and vegetable filling and the mashed potatoes can all be made in advance and stored separately in the refrigerator for up to 2 days.
You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F until warmed through, covering with foil to avoid drying.
Pastel Tutup (Indo-Dutch Shepherd’s Pie)
Pastel Tutup is an Indo-Dutch dish inspired by shepherd’s pie with an Indonesian twist. The filling combines glass noodles, spices, and sweet soy sauce, baked with a layer of creamy mashed potatoes.
Ingredients
- 1 packet glass noodles (about 1 cup)
- 1 lb potatoes
- Salt and pepper, to taste
- Ground nutmeg, to taste
- 4 tbsp milk
- 1 beaten egg
- 2 tbsp oil
- 1 (red) onion
- 1/2 lb ground beef
- 1/2 cup frozen peas, thawed
- 1/2 cup diced carrots
- 2 tbsp chopped celery leaves
- 3 tbsp sweet soy sauce (kecap manis)
- 3 tbsp butter, divided
- 2 hard-boiled eggs, sliced
- Breadcrumbs, for topping
Instructions
- Soak the glass noodles in hot water until soft, then drain well and cut into shorter strands.
- Peel and boil potatoes until soft, drain, and mash. Season generously with salt, pepper, and nutmeg. Stir in milk and the beaten egg for creaminess.
- In a pan, heat oil and sauté the cut onion until translucent. Add the ground meat and cook, stirring continuously until browned and crumbly.
- Add thawed peas, diced carrots, and celery leaves. Cook the mixture for an additional 4-6 minutes, stirring frequently.
- Add the softened glass noodles to the meat mixture and season with the sweet soy sauce, salt, pepper, and nutmeg. Mix well, cover, and let simmer for 7 minutes to allow flavors to meld.
- Grease a baking dish with butter and spread the meat-noodle mixture in an even layer. Arrange sliced boiled eggs on top.
- Spread the mashed potatoes over the filling. Dot with small pieces of butter and sprinkle breadcrumbs evenly on top. Use a fork to create decorative lines on the surface.
- Bake in a preheated oven at 475°F for 20-25 minutes or until the top is golden brown.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F until warmed through, covering with foil to avoid drying.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 399Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 143mgSodium: 559mgCarbohydrates: 35gFiber: 3gSugar: 8gProtein: 19g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
