Cut the potatoes into bite-sized pieces and soak them in water. Drain the water. Peel the bottom half of the asparagus and slice diagonally into 1cm pieces.

Place the potatoes in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 5–6 minutes. Mash with a fork and mix in the mashed potato seasoning ingredients.

Heat salad oil in a frying pan over medium heat. Add ground beef and cook until the color changes. Add asparagus and stir-fry until coated with oil. Cover and steam for 1 minute. Add sauce ingredients and mix well.

Layer the mashed potatoes, beef mixture, and shredded cheese in a heatproof container. Bake in a toaster oven until the cheese melts and turns golden brown, about 5–10 minutes.