Preheat the oven to 325°F (convection).
In a large pot, peel the potatoes and boil them in salted water. Drain the water and put the potatoes in a casserole dish. Add the egg and starch, then mash everything well with a fork. Spread everything evenly in the casserole dish.
Cut the nuggets in half horizontally and place a small piece of Camembert on one half. Put the other half back on and wrap everything with 2 slices of bacon (lengthwise and crosswise).
Fry the bacon-wrapped nuggets briefly in a pan on both sides and let them cool down afterwards. Then stick them in three rows of three in the casserole dish.
Now prepare the vegetable sauce. Start by sautéeing the onion and garlic in a little oil. Then, add corn and bell peppers. Sauté briefly, then add the chopped tomatoes.
Let everything simmer over medium heat for about 5 minutes. Season with salt and pepper to taste.
Now, pour the sauce into the "gaps" in the mashed potatoes.
Top with grated cheese and bake for 25 minutes.
