GREEN GARDEN VEG PIE
This recipe from BBC Good Food Magazine is actually a vegetarian main dish but many folks who tried it, like myself, made to serve as a side dish. It's a tasty way to get vegetable haters to eat vegetables.
Provided by Irmgard
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 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.
- Heat the oven to 450 degrees F and bring a large pot of water to the boil.
- Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
- Drain all the vegetables 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 oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
- Bake for 20 to 25 minutes until the topping is golden and crisp.
- Serve straight from the oven.
Nutrition Facts : Calories 923.8, Fat 37.6, SaturatedFat 20.4, Cholesterol 92.2, Sodium 597.7, Carbohydrate 110.1, Fiber 34.6, Sugar 25.7, Protein 56.6
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