For mashed potatoes. Boil the potatoes, mash it while it is still warm. Add milk powder, butter/margarine, shredded cheese, salt, pepper, nutmeg, to taste. Set aside
For the filling: heat the butter/margarine in a pan, add garlic and onion. Cook until fragrant and turn translucent. Add the chicken, cook until no longer pink. Add carrot, cook until half done, add french bean, black fungus. Continue cooking until all veggies are cooked. Do not cook until too soft. Lastly add the glass noodle, chicken stock and milk. Add salt, pepper and nutmeg to taste. Cook for another few minutes, but do not let the filling become too dry. Leave some gravy/cooking liquid.
Cut the eggs. Set aside
Assemble: in a baking pan, put the filling first, continue with the sliced egg and cover it with mashed potatoes.
Apply the top of the pie with egg yolk and sprinkle shredded cheese all over the pie.
Baked in preheated oven 180 degree celcius for 30-40 minutes until the top of the pie turn to golden brown.
Enjoy
