Potato Border with Vegetable Filling

Ingredients

• 1.5 pounds Potatoes (For mashed potatoes)
• 2 Eggs (Well-beaten)
• 2 tablespoons Butter (For mashed potatoes)
• 1.4 cup Milk (For mashed potatoes)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Pepper (To taste)
• 1 cup Haricot Beans (Cooked)
• 1 cup Peas (Cooked)
• 0.5 cup Macaroni (Cooked)
• 0.25 cup Parmesan Cheese (Grated)
• 2 tablespoons Parsley (Chopped, for garnish)
• 6 Cherry Tomatoes (Red ripe, halved)
• 1 Egg Yolk (For brushing)
• 1 teaspoon Hot Water (For brushing)

Instructions

1. 1Peel the potatoes and cut them into evenly sized pieces. Place them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
2. 2Drain the potatoes well. Return them to the pot and mash thoroughly. Add the butter, milk, salt, and pepper. Mix until smooth and creamy. Stir in the well-beaten eggs.
3. 3Preheat oven to 375°F (190°C). Grease a baking dish or oven-safe platter. Spoon the mashed potato mixture around the edge of the dish to create a border, leaving a hollow center. Use a spatula or the back of a spoon to smooth the outside of the border, making it neat and even.
4. 4In a bowl, mix the cooked macaroni with the grated Parmesan cheese. Season with salt and pepper to taste. Spoon the macaroni and cheese mixture into the center of the potato border. Sprinkle with chopped parsley and arrange the halved cherry tomatoes on top.
5. 5Pile the cooked haricot beans into the center of the potato border in the shape of a dome. Sprinkle with chopped parsley.
6. 6Spoon the cooked peas into the center of the potato border.
7. 7For a golden-brown finish, whisk the egg yolk with a teaspoon of hot water. Brush the outside of the potato border with the egg yolk mixture. Bake in the preheated oven for 15-20 minutes, or until the border is lightly golden brown.
8. 8Remove from the oven and let cool slightly before serving. Serve warm.