Mince the onion, carrot, and green pepper. Heat some vegetable oil in a skillet and sauté the onion, ground meat, carrots, and green pepper in that order. Season it with salt and pepper.

Finely chop the beef stew roux.

Once the ingredients from Step 1 are cooked, add 2 tablespoons of water and the stew roux from Step 2, then sauté until the roux is dissolved.

Peel the potatoes, roughly chop them up and boil until tender. Drain the potatoes, put them back in the pot, and cook off the excess water. Mash them with a potato masher.

Add and mix the butter into the potatoes from Step 4.

Pour the milk into the potatoes from Step 5 and mix until smooth.

In a heat-proof container, add a half portion of the meat mixture from Step 3. Add a half portion of the mashed potatoes on top and spread it over the meat.

Repeat the Step 7 procedure by adding another layer of meat, and then another layer of mashed potatoes on top. Use the back of a fork to draw lines on the surface.

Bake it in the oven at 200℃ (392 F) for 35-40 minutes until the top is browned. (Alternatively, it should take about 15-20 minutes at 250℃ or 482°F.

This dish is delicious fresh out of the oven. Once it gets cold, you can microwave it and it will be delicious. It is good in a lunch box, too.