Indonesian Shepherd’s Pie

Name: Indonesian Shepherd’s Pie (Pastel Panggang)
Yield: Makes 4–6 servings
Cuisine: Dutch
Ingredients: 2 tablespoons all-purpose flour; ¼ cup (7 g) Chinese celery leaves or parsley, finely chopped; ½ teaspoon ground pepper; 1½ teaspoons fine sea salt; 1¼ lb (570 g) yellow gold potatoes, peeled and quartered; 2 tablespoons unsalted butter; 6 Asian shallots or 3 European shallots, minced; 1 cup (140 g) frozen mixed vegetables, thawed; 2 large hard-boiled eggs, sliced; ½ teaspoon ground nutmeg; ¼ cup (60 ml) whole milk; 3 cloves garlic, minced; 2 large egg yolks; 1 large egg yolk + 1 tablespoon water to make an egg wash; 1 teaspoon fine sea salt; 1 cup (170 g) chopped ham; 1½ cups (250 g) diced cooked chicken; ½ cup (120 ml) whole milk; ½ cup (15 g) dried wood ear mushrooms, soaked in hot water and chopped; 1 teaspoon sugar; ½ cup (120 ml) chicken stock; ¼ teaspoon ground white pepper; 2 oz (60 g) bean thread noodles, soaked in hot water and roughly cut

Pastel Panggang

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

The Dutch influence in this dish that was once called Indische pastel (a name rarely used anymore) is palpable—hello, mashed potato topping! But the filling, with oddities like bean thread noodles and wood ear mushrooms, also makes it very Indonesian. Leave them out if you prefer.

Ingredients

For the Topping

1¼ lb (570 g) yellow gold potatoes, peeled and quartered
1½ teaspoons

Europe
Asia
Indonesia
Netherlands
Pie
South East Asia

Method

To make the mashed potato topping, place the potatoes in a large saucepan and add enough cold water to cover by at least 1 inch (2.5 cm). Add ½ teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until fork-tender, 15–20 minutes.

Drain the potatoes in a colander. While they are still hot, press them through a ricer into a large bowl, or mas