Potato and Vegetable Pie (English)

A wholesome supper, using good old garden veg, that will definitely contribute to the family's five-a-day.

2 Tbsp. (2 oz) butter 50g
2 Tbsp. (2 oz) flour 50 g
2 tsp. mustard powder
1 pint milk 600 mL
1 cup mature cheddar, grated 250 g
2-3 large potatoes, sliced into rounds
1 head broccoli, cut into little florets
1 head cauliflower, cut into little florets
1 cup (8 oz) frozen peas 250 g
small bunch chives, snipped

Preheat the oven to 425°F (220°C, Gas 7).

Melt the butter in a saucepan, then stir in the flour and mustard powder, and cook for one minute.  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.

Bring a large pan of water to the boil. Cook the potato slices for five minutes, tip in the broccoli and cauliflower for another three minutes, then finally add the peas for one more minute. 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.

Makes 4 servings.