Whisked eggs (This helps to brown the recipe more easily; optional)
Peel the potatoes, cut into fourths, and boil.
Finely chop the onions, and sauté in a pan coated with vegetable oil (not listed, about 1 teaspoon) until they become transparent.
Add the ground meat, cook until it changes color, add salt, soy sauce, pepper, and nutmeg and sauté some more.
Once the potatoes are cooked through, drain, season with salt and pepper, and mash.
Once they are pretty well mashed, add milk and mix thoroughly (Adjust the firmness to your liking with milk). Taste, and add more salt if needed.
Put half of the mashed potatoes into a casserole dish, and spread it out evenly.
Add all of the ground meat from step 3, and top with cheese.
Divide the remaining mashed potatoes into 3 equal portions and scatter on top.
Press it out evenly with plastic wrap.
Coat it with whisked egg; use a fork to make a pattern, and cook at 480°F/250°C for 15 minutes, and then at 570°F/300°C for another 5-6 minutes.
You are done once it turns golden brown!
*If you are having trouble getting it to turn golden brown, I have a little trick... Mix 1 teaspoon of Mirin in with the whisked eggs and coat, and it will turn golden brown easily.
**If you don't have Mirin, then bake at 570°F/300°C from the start until it browns, and then reduce the heat.
Story Behind this Recipe
The meat juice is absorbed by the potatoes and it is delicious! My sons often request this. It is a variation of Shepherd's Pie simplified it in my own style, with ingredients readily available in my home.
You can bake it in a cocotte when making for one person♪. Cook it in a toaster oven. It bakes in 10 minutes at a high temperature, but it tends to over- brown, so cover it with aluminum foil if it looks like it is going to burn.