Spinach and Potato Bake

Ingredients

• 6 potatoes peeled
• 600g pumpkin
• 3 carrots chopped
• 60g butter
• 100g spinach
• 12 eggs beaten
• 300ml thickened cream
• 1/2 cup cheese grated

Directions

1. Preheat oven (180°C)
2. Lightly grease a lasagne dish.
3. Cut potatoes, pumpkin and carrots into cubes.
4. Heat butter in frying pan and add the vegetables. Cook covered for 10 minutes, stirring occasionally until golden brown.
5. Add spinach and cook until wilted. Continue to cook until all the liquid has evaporated.
6. Spoon into lasagne dish.
7. Beat eggs and cream until combined.
8. Season with salt or pepper and pour egg mixture over the potatoes and top with cheese.
9. Bake for 35-40 minutes or until golden brown.