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 1/2 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 1/2 cup of cheese.
Bake in a 350 degree F oven for 30 minutes or until the top is golden.
Allow to cool before serving.