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Green garden veg pie

Green garden veg pie

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(74 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal604
  • fat34g
  • saturates19g
  • carbs45g
  • sugars14g
  • fibre9g
  • protein33g
  • salt1.34g
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Ingredients

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp mustard powder

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g mature cheddar, grated
  • 2 large potatoes, sliced into rounds

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 head broccoli, cut into little florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200g frozen peas
  • small bunch chives, snipped
  • 50g flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 head cauliflower, cut into little florets

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

Method

  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.

  2. 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.

  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.

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Comments, questions and tips

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Comments (89)

sweetandsour's picture
5

It's so delicious. The only thing I changed was a garlic or 2 with the sauce.

thebrowngirls's picture

Just had this for dinner and was a great sucess! I wonder if I'll add any more veggies next time...?

mariabernadette's picture
5

I loved this recipe, as did my husband and cheese loving baby. I added carrots and leeks and served it with dijon mustard on the side, as well as putting a little bit in the cheese sauce.
Easy method for white sauce - put milk, flour and butter in pan and whisk gently while it heats up and thickens. Guarenteed no lumps.

potteringdougal2005's picture
4

As Katyrouth did not bother pre cooking, just put it all in dish and poured the sauce over. Cooked it for 30-45 min in oven. Put in quatered shallots and chunky pieces of carrot. No potatoes mixed in veg but only on top as layer. Also only used half the amount of cheese as watching the weight. Was lovely. Ideal if you have veg that needs using up. I think you could also get away with using a bit less fat for the sauce to make it a bit healthier. Yummy!

cheryl654's picture

Served this with Sunday lunch with the potatoes all on the top and went down well with everyone. My sauce made with skimmed milk and went well. Served 8 easily as side dish and I made ahead to save time. Will try with bacon as suggested by another user.

libby39's picture
5

Very quick and easy to do. Made a delicious warming vegetarian meal.

emmagotz's picture

Really easy to make, very yummy. I decided not to add potatoes to main dish and just used for topping.

districtnurse's picture
5

Wonderful!!

dragonjojo's picture

Lovely dish. Because im watching my calories i replaced the milk for skimmed, i only had wholemeal flour and halved the amount of cheese, i couldnt get any chives so i used a leek and i added a courgette instead of the cauliflower and seasoned well with crushed peppercorns. Everyone loved it, i found it kept me full and foodly satisfied for the rest of evening. wiil be doing many more times, gorgeous!

Louigy's picture

Can I ask if you pre-cooked the leak? I haven't cooked with it much?

krawls's picture

Marvellous. My 3 yr old and 1 yr old have just eaten a huge plate of vegetables. This is so simple I don't know why I haven't done it before! Great.

trenethick's picture
5

Delicious,will make this again.

shelagh1954's picture
5

We enjoyed this - although my boys picked out the cauliflower (which they won't be persuaded to eat!). Could use other veg as available. I served it with grilled gammon. Easy to do and tasty, but probably not ideal for me as a Weight Watchers attendee (but what the heck?)!

krissyb's picture
5

really scrummy! we added 8 rashers of chopped back bacon and it was gorgeous!

dylanski's picture
5

Really nice, very simple and quick. A much more interesting take on cauliflower cheese.

sueellis's picture
5

I halved this for two but then there wasn't quite enough sauce. Also when I make it again I wouldn't include the potato in with the vegetables, just layer them on top as I found they broke up and went into a mush when stirring them in together. I added some lightly sauteed mushrooms and next time will try adding extra veg such as carrot and courgette.

dlittlewood's picture
5

I baked this in the oven and served it with roast chicken. A definite winner and will be doing again.

suellen's picture

Didn't change anything Delicious.......

shelagh1954's picture
5

Whole family enjoyed this. Will try with other veg.

lauramurray's picture
5

Didn't change anything and it was delicious!

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