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

A hearty meal with fragrant spices and delicious plantbased filling
Course Dinner
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Keren


Mashed potato:

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


  • 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 vegan butter
  • 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.