Meat sauce (if you don't have the ☆ ingredients use a tinned meat sauce)
☆Shio-koji minced meat (Recipe ID: 1865047)
1 cup or more (110 g)
☆Tomato sauce (Recipe ID: 1521341)
150 ml (180 g)
as needed (1 and 1/2 tablespoons or more)
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.
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.
Put the potatoes into a bowl. Mash with a masher.
Mix in the butter while it is still hot.
Add the milk in 2 to 3 batches.
Stir until smooth and add salt and pepper.
Preheat an oven to 230℃.
Meat Sauce: Tip the frozen shio-koji soboro into a bowl.
Stir in the tomato sauce.
Grease the gratin dish with oil or butter (not listed in the ingredients) using kitchen paper.
Place the meat sauce in the dish and flatten evenly.
Place the mashed potato on top and spread evenly.
Score the surface using a fork. (You can omit this process.)
Sprinkle Parmesan cheese over it. Bake in an oven preheated to 230℃ for about 20 minutes until golden-brown on top.
Sprinkle with chopped parsley to your taste. Adjust the baking time and temperature according to your oven at home.
Story Behind this Recipe
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.