Ingredients:

• 4 – medium potatoes, boiled mashed.
• 1 – ripe avocado, peeled, mashed.
• 1 – large potato, chopped in chunks.
• 1 – Carrot peeled, diced.
• 1 – Celery stalk, peeled, chopped.
• 10 to 12 – French beans, diced strung.
• 1 – small cauliflower, broken into large florets.
• 2 – bottle gourd, peeled chopped.
• 1/2 cup – peas, shelled.
• 1/2 cup – Corn kernels.
• 1/2 cup – Cream cheese.
• 1/2 cup – fresh thick curds.
• 1/2 cup – grated cheese.
• 1/2 cup – fresh cream.
• 1 cup – cold milk.
• 2 tbsp – butter.
• 1 tbsp – plain flour.
• 2 to 3 – green chillies.
• 2 flakes – garlic, peeled.
• 1 stalk – Mint leaves.
• 1 tbsp – crushed mixed dried herbs.
• 1 – onion, chopped.
• 1 tbsp – oil.
• pepper to taste.
• Salt to taste.

Method:

1. Mix potato mash, avocado, cream, half cheese, curds in a large bowl. Add mixed herbs, salt, pepper, half butter. Beat well with a balloon whisk, keep aside till required.
2. Boil chopped veggies in plenty of water, till soft but not mushy.
3. Drain, save water, keep both aside.
4. Heat half butter in a pan, add ginger, garlic, chillies.
5. Add flour, fry on low.
6. Stir fry till aroma exudes, take off fire.
7. Add, cold milk, salt and pepper.
8. Add vegetables, 1 cup vegetable stock.
9. Bring back to a boil, stirring continuously.
10. Reduce heat and simmer till excess moisture evaporates.
11. Pour mixture into a deep dish casserole.
12. Beat potato mixture till soft and light.
13. Either pipe with a giant star nozzle or place dollops of potato mixture on top of veggies.
14. Make sure to cover them completely.
15. Sprinkle more of herbs, chilli flakes, etc. if desired.
16. Bake in preheated oven at 250 C for 18-20 mins or bake till surface is light golden.
17. Serve hot with potato bread, garlic rolls, or wholegrain warmed bread.

Recipe courtesy of Saroj Kering