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Easy vegetable pie

Green garden veg pie

Easy vegetable pie

Name: Easy vegetable pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 50g butter; 2 tsp mustard powder; 600ml milk; 200g mature cheddar grated; 2 large potatoes sliced into rounds; 1 head of broccoli cut into little florets; 200g frozen peas; small bunch of chives snipped; 50g flour; 1 head of cauliflower cut into little florets

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.3 out of 5.103 ratingsRate

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Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

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Green beans with griddled tomatoes

A star rating of 4.5 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter
2 tsp mustard

powder
600ml milk
200g mature cheddar

grated
2 large potatoes

sliced into rounds
1 head of broccoli

cut into little florets
200g frozen peas
small bunch of chives

snipped
50g flour
1 head of cauliflower

cut into little florets

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Nutrition: per serving

kcal604
fat34g
saturates19g
carbs45g
sugars14g
fibre9g
protein33g
salt1.34g

low

Method

step 1

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 the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
step 2

Heat oven to 220C/200C fan/gas 7 and 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 mins, 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.
step 3

Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

Recipe from Good Food magazine, September 2008

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A star rating of 4.3 out of 5.103 ratings

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