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Green garden veg pie

Green garden veg pie

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Rating: 4 out of 5.94 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal604
fat34g
saturates19g
carbs45g
sugars14g
fibre9g
protein33g
low insalt1.34g
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Ingredients

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/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.

  • 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.

Goes well with

Recipe from Good Food magazine, September 2008

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Overall rating

Rating: 4 out of 5.94 ratings
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