Nyonya Babi Pongteh Shepherd’s Pie

Nyonya Babi Pongteh Shepherd’s Pie

Serves: 9 | Time: 1.5 hrs

Introduction

This fusion dish brings together two beloved comfort foods — the hearty British shepherd’s pie and the fragrant Nyonya classic Babi Pongteh. Slow-cooked pork in fermented bean paste and mushrooms forms a rich, savoury base, topped with creamy mashed potatoes baked to golden perfection. The result is a wholesome, flavour-packed pie that’s perfect for family gatherings or weekend dinners.

Ingredients

• 500–600 g potatoes, peeled, boiled, and mashed

• 100 g shallots, peeled and finely sliced

• 10 Chinese dried mushrooms, soaked until soft and diced into 1 cm cubes

• 2 tbsp fermented salted bean paste (tau cheo)

• 1 whole head garlic, peeled and minced

• 1 fresh red chilli, seeded and finely chopped

• 2 tbsp brown sugar

• 6 tbsp oil

• 500 ml water

• ½ tbsp dark soy sauce

• Salt to taste

Method

1. Prepare the potatoes:
   Boil potatoes until soft. Mash and set aside. Preheat the oven to 180°C.

2. Cook the filling:
   Heat oil in a wok or medium saucepan over medium heat. Sauté shallots and garlic until soft and aromatic. Add pork and fry until it turns opaque. Mix in mushrooms, bean paste, chilli, and sugar. Pour in water and simmer over low heat for about 45 minutes, adding more water if needed. Once the pork is tender, add dark soy sauce and salt to taste. Allow the filling to cool slightly to develop its flavours.

3. Assemble and bake:
   Spoon the filling into individual bowls or a large ovenproof dish, filling them two-thirds full. Top with mashed potatoes, spreading evenly with a fork. Bake for about 20 minutes or until the top turns golden brown. Serve hot.

Takeaway

This Nyonya-inspired shepherd’s pie combines tradition and creativity in every bite. The umami-rich Babi Pongteh filling pairs beautifully with the smooth potatoes, creating a dish that’s both nostalgic and novel. It’s proof that healthy, comforting meals can also be deeply cultural — a reminder that the best recipes are born from blending old favourites with new ideas.