Indonesian style Sheperd’s Pie (Pastel Tutup) – Vegan

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Pastel Tutup or Indonesian-style Sheperd’s Pie is a lovely dish which I never knew existed until I was in my twenties. Apparently it is a very popular dish amongst the Indonesian in Central Java (I’m from West Java).  It has a mix of Chinese and Dutch flavours, very aromatic and comforting.

It’s like a cross between a potato bake and a stir fry. It has rice noodles, black fungus (also called Wood Ear), carrots, coconut milk and nutmeg. Sounds a bit weird, but let me assure you, it is very delicious.

Traditionally Pastel Tutup is made using ground chicken but since I’m vegan, I’m using tempeh for this recipe. I also use coconut milk instead of dairy milk and my trusted vegan butter for maximum creaminess.

It is quite easy to make, just involves a lot of preparation (mainly chopping the veggies and making the mash potato). Definitely something to make in the weekend when you are not rushed for time.

And please make the vegan bechamel sauce! It’s sooo good.

Indonesian Style Sheperd's Pie (Pastel Tutup) – Vegan

A hearty meal with fragrant spices and delicious plantbased filling

Mashed potato:

  • 500 g potatoes
  • 3 tbsp vegan butter
  • 1/2 tsp ground nutmeg
  • Salt and pepper to season

Filling:

  • 1 large onion (chopped)
  • 250 g pack firm bean curd (finely diced)
  • 2 carrots (finely diced)
  • 1 cup black fungus
  • 100 g dry rice noodles
  • 2 tsp peanut oil
  • 1 vegetable stock cube
  • 1 cup coconut milk
  • 1/2 tsp nutmeg
  • 1/2 tsp five spice powder (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper

Vegan Bechamel Sauce

  • 3 tbsp <a href="https://www.passionatelykeren.com.au/glorious-butterless-butter/">vegan butter</a>
  • 2 tbsp plain flour
  • 2 cups soy milk
  • 1/2 tsp nutmeg
  • Black pepper
  • Sea palt

To make the mashed potatoes mixture:

  1. Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or tender but not falling apart. Drain. Mash potato with a potato masher or a large spoon until fluffy.

To make the filling:

  1. Soak rice and black fungus with hot water for 5 min until soft.
  2. Cut rice into short strand and chop up the fungus.
  3. Heat oil in a non-stick pan on medium high heat, cook chopped onion until soft and fragrant.
  4. Add in chopped beancurd, and carrots, stir for 2 minutes.
  5. Add stock cube and coconut milk. Bring to boil and simmer until carrots turn soft, around 5 minutes.
  6. Add in black fungus, vermicelli, five spice powder, nutmeg, salt, and pepper. Stir well.
  7. Adjust the taste, bring to boil and then remove from heat and aside to cool for a few minutes.
  8. Pour filling on the pans and let cool slightly (about 5 minutes)
  9. Cover with mashed potato mixture (you can just spoon it on top or use a piping bag like I did).
  10. Bake for 30-40 minutes or until the top is nicely brown. Serve with a good drizzle of vegan bechamel sauce.

To make the Bechamel Sauce

  1. Place oil and flour in a saucepan on medium heat and cook for 5 minutes.
  2. Gradually pour in the soy milk and whisk to prevent lumps. Season with salt, pepper and nutmeg.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

9 replies
  6. Keren
    Keren says:

    Hahaha thanks Christina! I sometimes get hungry writing recipe post too. Classic food blogger’s problem!

  8. Keren
    Keren says:

    Shepherd’s pie is such a good winter dish! Definitely one of my favourite. This one tastes nothing quite like it but it’s soooo good. Hope you get to give it a try one day :)

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