Green Garden Veg Pie (V)
Green Garden Veg Pie (V)
50g butter
50g flour
2 tsp mustard powder
600ml full fat milk
200g mature cheddar grated
2 large potatoes, sliced into rounds
1 head broccoli cut into little florets
1 head cauliflower cut into little florets
200g frozen peas
small bunch chives, snipped
Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until mixture begins to bubble and thickens to a creamy sauce. Remove from the heat and stir in all but a handful of the grated cheese. Heat the oven to 180C. Bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 – 4 mins and then the peas for a another 1 min. Drain all the veg, and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives. Tip into a deep ovenproof dish, arrange over the reserved potatoes slices and then sprinkle over the remaining cheddar, Bake for 20-25 mins until the topping is golden and crisp. Serve straight from the dish