Indonesian Shepherd’s Pie

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

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

Asia
Europe
Indonesia
Netherlands
South East Asia
Pie

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