Make up a portion of Blank Canvas Mince or defrost a portion from the freezer if you have
Preheat oven to 180C
Place a large pot of water seasoned with salt on the stove and bring to the boil. If you have a steamer, I often steam my potatoes to preserve as much of the nutrients as possible that might otherwise leech out into the cooking water
Peel and dice the potatoes into equal sized cubes to help them cook faster and more evenly. Once diced, add them into the boiling water
Meanwhile add the cooked defrosted blank canvas mince into a large casserole dish. Stir in the frozen veg
Add the casserole dish into the oven even if the oven is still only warming up, this will help defrost the veg and make them easier to stir through the mince
Using a fork test to see if the potatoes are cooked and once soft, drain them in a colander to remove all the excess moisture
If you have a hand mixer or a stand mixer place the cooked and drained potatoes in the large mixing bowl along with the butter and using the flat beater attachment (so not the thin wire whisk or dough hook) start slowly mashing the potatoes and incorporating the butter.
As the potatoes start to stiffen, slowly add in the beaten egg, keep mixing until it's incorporated and no more egg mixture is visible
Next gradually pour in the milk which will loosen the potatoes and start to form the mash. You might need less or more milk, depending on the type of potatoes used. Adjust accordingly
Don't over mix as the starch in the potatoes can cause it to become too gluey, keep going until there are no more lumps
Add about 1/4 of the cup of grated parmesan into the mash and stir to incorporate the cheese
Taste a small amount to check if more seasoning is required, more than likely a good grind of pepper and salt will be needed
Remove the casserole with the mince in, give it a stir to incorporate the now thawed frozen veg
Using a spoon, scoop blobs of mash on top of the mince and smooth over with a fork until the mince is evenly covered
Sprinkle over a generous layer of the remaining grated parmesan
Bake in the oven for 20-40 minutes or until the mash is firm and golden on top
