Place the dasheen in a pot, cover with water and bring to boil. Cook the dasheen until soft.

NOTE: To test for doneness just stick the dasheen using a knife or ice pick. If it goes through then it is cooked.

When the dasheen is boiled. Drain and crush with a strong fork or in a food processor.

In a deep bowl mix the crushed dasheen, parsley, butter, pimento peppers, nutmeg, celery, salt and pepper.

Add the cheese. Mix well.

NOTE: Reserve ½ cup of cheese for the topping.

In a separate bowl mix the egg and milk. Add to the dasheen and mix well.

Pour in a greased dish and sprinkle with the reserved ½ cup of cheese.

Bake in a 350 degree F oven for 30 minutes or until the top is golden.

Allow to cool before serving.