Shepherd's Pie-style Mashed Potato Gratin
If you prepare the meat beforehand you can make this dish very easily.
Use a ratio of about 1.5 times of mashed potato to the amount of meat sauce (at most). The tomato sauce I used here was a gently flavoured one. Adjust the seasonings according to the tomato sauce you use. Recipe by kebeibiko
Shepherd's Pie-style Mashed Potato Gratin
If you prepare the meat beforehand you can make this dish very easily.
Use a ratio of about 1.5 times of mashed potato to the amount of meat sauce (at most). The tomato sauce I used here was a gently flavoured one. Adjust the seasonings according to the tomato sauce you use. Recipe by kebeibiko
Cooking Instructions
- 1
Mashed Potato: Wash and clean the potatoes and wrap in cling film separately. Microwave at 600 W for about 8 minutes. Turn over halfway through.
- 2
Wear an oven glove and squeeze the potato with your hand. The skin will break. Remove the skin with chopsticks as it is very hot.
- 3
Put the potatoes into a bowl. Mash with a masher.
- 4
Mix in the butter while it is still hot.
- 5
Add the milk in 2 to 3 batches.
- 6
Stir until smooth and add salt and pepper.
- 7
Preheat an oven to 230℃.
- 8
Meat Sauce: Tip the frozen shio-koji soboro into a bowl.
- 9
Stir in the tomato sauce.
- 10
Grease the gratin dish with oil or butter (not listed in the ingredients) using kitchen paper.
- 11
Place the meat sauce in the dish and flatten evenly.
- 12
Place the mashed potato on top and spread evenly.
- 13
Score the surface using a fork. (You can omit this process.)
- 14
Sprinkle Parmesan cheese over it. Bake in an oven preheated to 230℃ for about 20 minutes until golden-brown on top.
- 15
Sprinkle with chopped parsley to your taste. Adjust the baking time and temperature according to your oven at home.
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