Mina / Turkish Shepherd's Pie

Main layer:
4 1/2 slices from a fresh toasting loaf, cut the crusts off

Filling:
250 g. lean ground beef
1 tbsp butter
1 small onion, sliced
2 fresh onion, chopped
1 garlic clove, sliced
1 small cubanalle pepper, chopped
1 large tomato, diced
1 tsp dry oregano
Salt
Pepper

Potato Puree:
2-3 yellow potatoes, peeled, cut in cub
1 tsp butter
1/4 cup hot milk
Salt
1 pinch black pepper
1 pinch red pepper

Topping:
100 g Turkish Kashar or mozzarella cheese, grated

2 Lt casserole dish (11-7-1.5 inch)

Butter the inside of the Pyrex first. Cover of the bottom with the slices of bread.

Saute the onion with butter for 2-3 minutes on medium heat. Then, add the rest of the filling ingredients. Cook for 4-5 minutes. Make sure you don't overcook, otherwise it will be dry. Leave some juice in it. Spread the filling all over the breads equally.

Meanwhile, boil the potatoes until they are softened. Drain and add the rest of the potato puree ingredients, mash. Cover the filling with the puree using a spatula. Sprinkle Kashar or mozzarella cheese all over the top.

Preheat the oven 400 F (200C). Put the Pyrex dish on the middle rack. Bake until the top reaches golden colour.

2-3 servings.