There’s nothing I love more on an autumn day than tucking into something warm and filling, food comforts in a unique way all of it’s own. Now, I can’t claim that this pie is exactly healthy as there’s a bit of butter in there, but you could definitely do worse than this when you’re looking to get your vegetable intake up. Not only that, but it’s absolutely delicious and the mashed potato as a topping makes a nice change from pastry. This serves two people, but I had it over two days as this guy that I live with isn’t as much into the vegetarian food as me!
- Two large white potatoes, cut into large chunks
- A splash of milk and a knob of butter, to mash the potatoes
- 300-350g casserole vegetables (carrot, parsnips, leeks, etc.), chopped – I used a frozen selection
- 30g butter
- 30g white onion, chopped
- 20g plain flour
- Pinch salt and pepper
- 200ml vegetable stock
- 70ml milk
- 1 teaspoon wholegrain mustard
- Put the potatoes into cold water, bring to the boil and simmer for approximately 15 minutes, or until soft. Mash with the milk and butter and set aside.
- Boil the vegetables according to the packet instructions, mine took 6 minutes to cook from frozen.
- Cook the onions in the butter until soft over a medium to low heat, about 5 minutes, then stir in the flour, salt and pepper and cook for a minute.
- Slowly add the stock and milk, continuing to heat over a medium to low heat until the mixture is thick. Add the mustard and stir until mixed in. Remove from the heat.
- Add the vegetables to a casserole dish and pour the sauce over the top, stirring until fully coated. Add the mash potatoes in a layer on top, covering the vegetable mixture entirely.
- Grill the pie under a medium heat, until it’s slightly browned and crispy.