Garden Vegetable Pie (V)

Garden Vegetable Pie (V)

2 packets Schwartz cheddar cheese sauce mix, plus milk to make

2 tsp mustard powder

200g mature cheddar, grated

2 / 3 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

Make the cheese sauce as per the packet, [double the quantity] add the mustard powder. Add all but a handful of the grated cheese.

Keep warm on a very low heat while you prepare the veg. [don’t let it catch and burn] Heat the oven to 180C. Bring a large pan of water to the boil. Cook the potato slices for about 5 mins, add the cauliflower and broccoli and cook for a further 3/4 mins. Finally add the peas and cook for a further 1 min. Drain well. Reserve enough potato slices to cover the top of the finished dish. Stir the chives into the sauce, Tip the vegetables into an oven proof dish. Pour the cheese sauce over the veg and mix to coat. Cover the top with the reserved potato slices, sprinkle with the remaining cheese. Season with fresh black pepper. Bake for about 20 mins until top is golden and crisp. Serve from the dish