George'S No Meat Shepherds Pie - cooking recipe

Ingredients

1 medium carrot, grated
10 cups mushrooms, thinly sliced
1 teaspoon cracked black pepper
1 garlic clove, crushed
1 teaspoon mixed Italian herbs
1 tablespoon butter
2 teaspoons cornflour
6 potatoes, peeled
2 tablespoons butter
1/4 cup milk
2 eggs
1/2 cup cheese

Preparation

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.
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.
Boil potatoes until tender. Mash with butter and milk.
Using electric beaters, beat eggs into potatoes, until creamy.
Pour mushrooms into a casserole dish, and top with potatoes.
You can either spoon the potatoes on, or use a piping bag, for a nicer presentation.
Top with cheese, and bake at 180C for around 30 minutes, or until cheese starts to brown.