Welsh Vegetable Pie

This is a lovely dish to serve with rich flavoured casseroles, like coq au vin or beef in red wine. It's a bit different from the usual vegies, but still good old fashioned comfort food! The recipe below makes enough to serve six as a side dish.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 5 -6  large parsnips
• 2  large turnips
• 2  large swedes
• 200  g mushrooms, sliced thinly
• 100  g  shredded or grated tasty cheddar cheese, to taste
• 25  g  sliced parmesan cheese, to taste
• 1⁄2 teaspoon salt
• 1  teaspoon fresh ground black pepper
• 5  tablespoons butter, to mash vegetables
• 1⁄8 cup milk, if you prefer a smoother mash (optional)

Directions

1. Turn oven on to 180 degrees.
2. Peel and chop into boiling-sized chunks parsnips, turnips and swedes.
3. Place combined vegetables into large saucepan, cover with water and boil until tender- around 20- 25 minutes.
4. Drain vegetables and mash with salt, pepper and butter until they are of desired consistency.
5. If smoother result required, add milk to taste and mash again, otherwise proceed with next step.
6. Place mashed vegies into a round, shallow dish for baking Top with thinly sliced mushrooms Sprinkle shredded/ grated tasty cheddar cheese over dish.
7. Sprinkle sliced parmesan over cheddar.
8. Bake at 180 degrees until cheese is melted and browned.
9. Enjoy!