1. For the prepared ingredients, cut the onion into small cubes, and cut the others into thin slices. It is best to blanch the carrots in water in advance (I just didn’t cook them in advance, so the carrots taste too hard)
2. Put an appropriate amount of butter in the pan, fry the mushroom slices, sausage slices, and carrot slices for later use
3. After marinating the shrimp with pepper and salt, fry until the color changes for later use
4. To make creamy white sauce: Put butter in the pan, add diced onions, and stir-fry slowly over low heat. This takes about 20 minutes.
5. When the diced onion becomes slightly brown, be careful not to fry at this time. Add milk, salt, black pepper, white pepper, and a piece of bay leaf, and cook for about 8 minutes
6. Then sift in 15 grams of flour, stir and cook slowly until it becomes a paste
7. Pour in the whipped cream, continue to stir evenly and simmer on low heat
8. Until it becomes a thicker paste in the pot, the creamy white sauce is ready
9. Put the fried shrimps, mushrooms, sausages, etc. into the creamy white sauce, mix well and set aside
10. To make mashed potatoes: peel the potatoes, add water to a bowl, microwave for 6 minutes
11. Put the potatoes that are not hot into the fresh-keeping bag and use a rolling pin to roll them into mashed potatoes, add the salad dressing and stir evenly
12. You can add a little milk to make the mashed potatoes smoother
13. Take the baking bowl and spread the mashed potatoes on the bottom
14. Spread the prepared creamy white sauce evenly on top
15. Sprinkle mozzarella cheese evenly on top
16. I saved some mashed potatoes and put them in a piping bag, and squeezed them on the surface for decoration (this bit of mashed potatoes is better to be sifted)
17. Put it in the oven for 15 minutes. If the surface is not stained, change to heat for 2 minutes to be colored. The surface of the square plate is squeezed with mashed potatoes.
Tips:1. The ingredients inside can be adjusted according to your preference. Sausages and bacon can be used. Carrots are best cooked in advance, otherwise they will feel too hard.
2. Use low heat during frying, so as not to mash the pot
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