Cheesy Seasonal Vegetable Pie
Serves 4 - 6
75ml Littleseed Rapeseed Oil
1kg mixed seasonal veg (prepared weight)
1kg potatoes (peeled weight)
75g plain flour
150g grated cheddar cheese
Salt & Pepper to season
Heat the oven to 200C / Fan 180C / Gas Mark 6
This is a really economical and tasty dish, it's a great way to use up left over veg, or choose a selection from what's in season. We have used winter veg: chunks of carrots and swede, florets of broccoli and cauliflower and brussel sprouts.
Cook the veg until just tender and drain. Cook the potatoes and mash them.
To make the cheese sauce, put the oil in a non-stick pan over a low heat, gradually mix in the flour. Remove from the heat and slowly stir in the milk, adding a little at a time. Put the pan back on a gentle heat and stir continuously until the sauce thickens. Add the grated cheese and continue stirring over a low heat until the cheese melts into the sauce. Season with salt and pepper.
Put the cooked mixed veg into a large, deep, oven proof dish, pour over the cheese sauce and gently mix together. Put the mashed potato on top of the cheesy veg, rough up the top with a fork and bake in the oven for about 45 minutes until heated through and the top begins to brown.