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.

How to Make Potato Vegetable Casserole

• 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.
• Boil chopped veggies in plenty of water, till soft but not mushy.
• Drain, save water, keep both aside.
• Heat half butter in a pan, add ginger, garlic, chillies.
• Add flour, fry on low.
• Stir fry till aroma exudes, take off fire.
• Add, cold milk, salt and pepper.
• Add vegetables, 1 cup vegetable stock.
• Bring back to a boil, stirring continuously.
• Reduce heat and simmer till excess moisture evaporates.
• Pour mixture into a deep dish casserole.
• Beat potato mixture till soft and light.
• Either pipe with a giant star nozzle or place dollops of potato mixture on top of veggies.
• Make sure to cover them completely.
• Sprinkle more of herbs, chilli flakes, etc. if desired.
• Bake in preheated oven at 250 C for 18-20 mins or bake till surface is light golden.
• Serve hot with potato bread, garlic rolls, or wholegrain warmed bread.