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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.
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Science-driven American baking — cookies, pies, cakes with precision
Electric slicer for paper-thin charcuterie, cheese, vegetables
Achievable elevated desserts — laminated doughs, cakes, custards
Digital pH meter for fermentation monitoring, acid levels
Leave-in oven probe — monitor roasts without opening the door