• As it takes the longest, we will start with making the mashed potato. I prefer making fresh mashed potato, but you can also make boxed or powdered mashed potato as well. First, we peel all of the potatoes, and cut them up into cubes. Size doesn't matter.
• Now, fill pot with water until about 1 cm above the potatoes, add a pinch of salt to water, and place on stove at medium-high flame.
• Leave potatoes boil until soft, approx 20 minutes.

Filling - for alternative filling, see below

• Lets get started on the filling for the Shepherds pie. Start off by peeling the carrots, and then chop the carrots, sweet pepper and onion. Size of them are personal preference. I personally don't make them very big.
• Place a large frying pan or Wok on stove on high flame. If using chicken grind meat, add a little bit of vegetable oil or liquid butter to the pan. Beef and pork grind meat contain natural oils and can cook without sticking. Once the pan is hot enough, add the grind meat to the pot, and start mashing a little so you don't get large "meatballs" of meat in the shepherds pie. While the meat is browning, add preferred seasonings to taste. Don't cook the meat for too long. 2 minutes, or just enough for the meat to become slightly brown is fine.
• Now add in the carrots, onions and sweet pepper and mix in well. Give it about 2-3 minutes with the meat.
• Add pasta sauce to mix and mix in well.
• Turn the flame off on our grind meat filling. By now our potatoes should also be ready. Turn that off as well.
• Drain water from potatoes.
• Using a masher, mash potatoes. Add the butter and salt. Now pour in some of the milk while mashing, until the mashed potatoes gets to the consistency that you like. Some like it a little dryer, some like it fluffy and creamy.
• Taking a deep oven baking dish, add in the grind meat filling, and smooth it down
• Optional: Spread grated cheese over the grind meat until well coated. Any kind of grated cheese will work. My preference is the older cheeses, as they give it a very nice taste. Mozzarella mixed in also tastes great.
• Using a wide spatula, spread the mashed potatoes over the grind meat. Try and keep it even. Spread it all out until you can only see the mashed potatoes. Don't over fill, if you have some mashed potatoes left over, it's ok. You want the mashed potatoes be about 2-2 1/2 cm thick over the meat.
• Bake in pre-heated oven at 180 degrees celcius for 35 minutes. If your oven is top heated, cover with foil after 20 minutes or if you notice it getting too brown.
• Once done, take out and let cool for about 10 minutes before serving. Warning: Contents will be HOT! Even after cooling for a bit.
• Tastes great with a little Parmesan cheese (either flakes or grated) added on top. If you chose to go with the cheese in the center, then don't add the Parmesan cheese as it may be too much cheese.