Pastel tutup is an Indonesian-Dutch dish. It is a mix between beef pot pie and mashed potato casserole. In Indonesia, we tend to treat this dish as snack because it can't be eaten with rice. But again, my sweet hubby couldn't help not to add a portion of rice on his plate *smh
I made Pastel tutup because my pantry was full of potatoes and I still needed to store more potatoes we got from our CSA. My plan was to have enough potatoes for Thanksgiving, but I guess I needed to cook some of them before they were sprouted, especially ones I got in the early summer.
Pastel Tutup Ingredients: 15 medium size potatoes
1/2 pound lean ground beef
Oil for stir frying
1 big sweet onion
5 large carrots, cubed
3 green bell peppers, cubed
2 red bell peppers, cubed
Banana pepper (optional)
1 cup sweet peas
1/2 cup milk
3 Tbs all-purpose flour
Salt, pepper, and nutmeg
Egg yolk + 1 Tbs water
Wash the potatoes and steam for about 30 minutes or until tender. Peel while the potatoes are still hot. Add salt and pepper. Mash until light. Divide the mashed potato to two portions.
Cover the bottom of 9"x13" with one portion of mashed potato.
Heat oil in a large skillet over medium-high heat. Add onion and ground beef, cook until soft and translucent. Stir in carrots, salt, pepper, and nutmeg. Cook until the carrot is tender (add water if the mixture is too dry). Add bell peppers and sweet peas. Don't cook the peppers too long, because they will get smushy.
Mix the water and flour. Slowly stir in milk and flour mixture. Simmer over medium-low heat until thick. Remove from heat and pour over the mashed potato base.
Place a cut plastic wrap on a surface area, place the other portion of mashed potato, put another plastic wrap on top of the potato. Using a rolling pin, make a thin layer of mashed potato that is big enough to cover the top surface of the casserole pan.
Glaze the surface with egg yolk mixture.
Bake at 350F for about 30-35 minutes or until the surface is shiny yellow.