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Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper. In a large bowl, combine the grated potatoes, chopped onion, grated carrot, minced garlic, egg, and flour. Season with salt and pepper, and mix well until everything is evenly combined.
Prepare the Chicken and Mushroom Filling:
Heat olive oil and butter in a pan over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes, until soft. Season with salt and pepper and set aside.
In the same pan, cook the chicken breasts until golden brown on both sides (about 6-8 minutes per side). Once cooked, chop the chicken into small pieces.
In a bowl, combine the sautéed mushrooms, chopped chicken, breadcrumbs, and grated cheese (if using). Mix until fully combined.
Assemble the Dish:
Spread half of the potato mixture evenly into the prepared baking dish, pressing it down to form a base layer. Spoon the chicken and mushroom filling over the base, pressing it slightly. Cover the filling with the remaining potato mixture, spreading it evenly to cover the filling completely.
Bake the Dish:
Bake the dish in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy and the potatoes are cooked through.
Serve:
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs such as parsley or thyme.
Serving and Storage Tips:
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