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Crack 3 eggs into a bowl. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano. Whisk until smooth.
Pour in 1 cup of cream, then add 3 tablespoons of flour and 1 teaspoon of baking powder. Whisk until smooth. Set aside.
Prepare the Potatoes:
Peel and dice 3 large potatoes. Place them in a saucepan, cover with water, and bring to a boil. Add 1 teaspoon of salt, stir, and cook until just tender. Drain and let cool.
Cook the Vegetables and Beef:
Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and fry until golden brown.
Add the grated carrot and garlic, and sauté for a few minutes.
Add 16 ounces of ground beef and cook until browned. Add the finely chopped mushrooms and bell pepper, and cook until softened. Stir in the finely chopped tomato.
Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano. Cook for an additional 5 minutes. Remove from heat.
Assemble the Casserole:
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