Green Garden Veg Pie

Recipe by Irmgard
READY IN: 50mins




  • 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.