1. Melt butter in a large pan. Add carrots, and cook for 2 minutes. Add mushroom, pepper, garlic, and Italian Hebs. Reduce heat, and cover. Cook until mushrooms start to change colour, stirring occasionally. 2. Dissolve corn flour in about 1/4 cup cold water, add to mushrooms. Stir through, and continue to simmer on low heat for 5 minutes. Remove from heat, set aside to cool. 3. Boil potatoes until tender. Mash with butter and milk. 4. Using electric beaters, beat eggs into potatoes, until creamy. 5. Pour mushrooms into a casserole dish, and top with potatoes. 6. You can either spoon the potatoes on, or use a piping bag, for a nicer presentation. 7. Top with cheese, and bake at 180C for around 30 minutes, or until cheese starts to brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
