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MECHANICALLY PEELING THE POTATOES AND CARROT

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MECHANICALLY CHOPPING OF ONIONS, CUTTING OF POTATOES AND 1/2 CARROT DICED

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(WET METHOD) BOILING THE POTATOES TO SOFTEN THEM THANKS TO THE GELATINISATION OF THE STARCH IN THE POTATOES

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MECHANICALLY MASHING THE POTATOES, THEN COMBINING WITH BUTTER, AND HALF THE CHEESE

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MECHANICALLY ADDING THE ONION, CARROT AND OIL TO THE PAN (BEFORE CARAMELISATION OCCURS)

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(DRY) CARAMELISATION OF THE ONION AND CARROT (CHEMICAL CHANGE) WHICH OCCURS THANKS TO CONDUCTION WITH THE HEAT PASSING THROUGH THE BOTTOM OF THE PAN INTO THEM AND THE OIL WITHIN THE PAN, ALSO THE SOFTENING OF THE ONION AND CARROT BECAUSE THEY ABSORB THE OIL IN THE PAN

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ADDING THE PEAS, BEEF STOCK AND TOMATO PASTE TO THE CARAMELISED ONION AND CARROT AND THE COOKED MEAT (MEAT IS COOKED VIA CONDUCTION AND DRY HEAT IN PAN WHICH ALLOWS THE PROTEINS IN THE MEAT TO HEAT UP ALLOWING THE MALLIARD REACTION TO OCCUR) (BEFORE COAGULATION OCCURS)

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(WET) ADDING CORN FLOUR WHICH CAUSES THE MIXTURE TO COAGULATE THANKS TO THE CORN FLOUR AND THE CONVECTION HEAT THAT OCCURS WITHIN THE MIXTURE IN THE PAN

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PUT MIXTURE IN, AND POTATO AND CHEESE ON TOP, AND BAKE IN THE OVEN THANKS TO CONDUCTION (OCCURS WITH THE HEAT GOING THROUGH THE CONTAINER INTO THE MIXTURE), CONVECTION (CONVECTION OCCURS WITHIN THE MIXTURE IN THE  CONTAINER) AND RADIATION (OCCURS WHERE THE HEAT RADIATES WITHIN THE OVEN) CIRCLING HEAT AROUND THE OVEN ALLOWING THE COOKING PROCESS TO OCCUR (BEFORE THE BROWNING PROCESS OCCURS)

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THE CHEESE THEN BROWNS IN THE OVEN VIA THE MALLIARD REACTION WHERE THE PROTEINS IN THE CHEESE REACTS TO THE CONDUCTION, CONVECTIO AND RADIATION WHICH CREATES DRY HEAT IN THE OVEN ALLOWING THE PROCESS TO OCCUR.