Green garden veg pie
Cooking time
Prep: 15 mins Cook: 35 minsSkill level
EasyServings
Serves 4Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Nutrition and extra info
Additional info
- Vegetarian
Nutrition per serving
- kcalories
- 604
- protein
- 33g
- carbs
- 45g
- fat
- 34g
- saturates
- 19g
- fibre
- 9g
- sugar
- 14g
- salt
- 1.34g
Ingredients
- 50g butter
- 2 tsp mustard powder
- 600ml milk
- 200g mature cheddar, grated
- 2 large potatoes, sliced into rounds
- 1 head broccoli, cut into little florets
- 200g frozen peas
- small bunch chives, snipped
- 50g flour
- 1 head cauliflower, cut into little florets
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Method
- 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.
- Heat oven to 220C/fan 200C/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.
- 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
Comments, questions and tips
Comments
I'm sorry, but this is the worst dish I've made from this site. If I'd paid proper attention when I was doing my weekly meal plan and read through this recipe, I would've seen that this is basically a side dish. I would describe this as a 'bake' rather than a pie. This must be a meat-eater's idea of a great vegetarian dish, it really isn't, sorry. Like potato dauphinois crossed with cauliflower cheese. My husband is a chef and he wasn't impressed either and I ended up chucking most of it away. Also cheese sauce is so much easier to make if you chuck all the ingredients in the pan at the same time. Just heat and stir frequently and it'll end up perfect. I can't understand why other reviewers love this so much!
Even if I hadn't used too much mustard and had to do the sauce again, the advised preparation time of 15 minutes for this dish is wildly optimistic. I used potato slices only for the cover but added diced sweet potatoes and asparagus to the broccoli and cauliflower. Forgot about the peas. It really is a superb dish. My Indian vegetarian wife adored it.
Very tasty, would certainly do this again
needed longer prep than suggested and what a messy recipe, had every work top in my average kitchen used,probably better to plan this yourself than the way it is suggested..I think you could cut down in the tidy up and washing if like me you used an oven to hob dish, once you have par boiled veg and drained veg in colander then re use this dish for the main bake..