Shepherd's Pie-style Mashed Potato Gratin

• 3 Potatoes
• 20 grams Butter
• 150 ml Milk
• 1/2 tsp or more Salt
• 1 White pepper
• 1 cup Shio-koji minced meat
• 150 ml Tomato sauce
• 1 Parmesan cheese

1. Mashed Potato: Wash and clean the potatoes and wrap in cling film separately.
2. Microwave at 600 W for about 8 minutes.
3. Turn over halfway through.
4. Wear an oven glove and squeeze the potato with your hand.
5. The skin will break.
6. Remove the skin with chopsticks as it is very hot.
7. Put the potatoes into a bowl.
8. Mash with a masher.
9. Mix in the butter while it is still hot.
10. Add the milk in 2 to 3 batches.
11. Stir until smooth and add salt and pepper.
12. Preheat an oven to 230C.
13. Meat Sauce: Tip the frozen shio-koji soboro into a bowl.
14. Stir in the tomato sauce.
15. Grease the gratin dish with oil or butter (not listed in the ingredients) using kitchen paper.
16. Place the meat sauce in the dish and flatten evenly.
17. Place the mashed potato on top and spread evenly.
18. Score the surface using a fork.
19. (You can omit this process.)
20. Sprinkle Parmesan cheese over it.
21. Bake in an oven preheated to 230C for about 20 minutes until golden-brown on top.
22. Sprinkle with chopped parsley to your taste.
23. Adjust the baking time and temperature according to your oven at home.

potatoes, butter, milk, salt, white pepper, shiokoji, tomato sauce, parmesan cheese

Taken from cookpad.com/us/recipes/153270-shepherds-pie-style-mashed-potato-gratin (may not work)