Page 21 - Veggiefood Presentation

Green garden veg pie

Ingredients Method

50g butter
2 teaspoons mustard powder
600ml milk Melt the butter in a saucepan, then stir
200g mature cheddar, grated in the flour and mustard powder
2 large potatoes, sliced into rounds And cook for 1 min. Gradually stir in the
1 head broccoli, cut into little florets milk until smooth with no lumps, then
200g frozen peas keep stirring until the mixture begins to
Small bunch chives, snipped bubble and thickens to a
50g flour
1 head cauliflower, cut into little florets creamy sauce. Remove from the heat,
then stir in all but a handful of the
grated cheese.

Heat oven to 220C/fan 200C/gas 7 and
bring a large pan of water to the boil.
Cook the potato slices for 5 minutes, tip
in the broccoli and

cauliflower for another 3 minutes, then
finally add the peas for 1 more 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 potato slices,

then sprinkle with remaining cheddar.
Bake for 20-25 minutes until the

topping is golden and crisp, then serve
straight from the dish.