Cheesy Vegetable Pie
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 8 Mushrooms
- 3 Carrot
- 160 g Sweetcorn ((drained weight))
- 2 Leek
- 1 head Broccoli
- 0.5 head Cauliflower
- 120 g Kale
- 500 ml Whole milk
- 4 tablespoons Plain flour
- 50 g Butter
- 1 tbsp Mustard
- 100 g Cheddar cheese (grated)
- 6 portion Mashed potato
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Heat 1 tbsp Olive oil in a large pan and then add 8 Mushrooms, 3 Carrot, 2 Leek, 1 head Broccoli, 0.5 head Cauliflower, 160 g Sweetcorn and 120 g Kale. Gently cook on low for 10 minutes until softened.
- Meanwhile, make the cheese sauce by putting 500 ml Whole milk, 4 tbsp Plain flour and 50 g Butter into a saucepan and cooking on a medium heat, whilst continuously whisking. Everything will melt and thicken. Whisk in 100 g Cheddar cheese until it melts and stir in 1 tbsp Mustard.
- Make 6 portion Mashed potato at this point too.
- Stir the cheese sauce into the vegetables.
- Put the cheesy vegetable mixture into baking dish and top with the mashed potato and put into the oven for 35-40 minutes until the mash starts to crisp up.