





Recipe: Green Garden Pie
Ingredients
- 50g soya butter
- 50g flour
- 2 Tsp. mustard powder
- 600ml/1 pint almond milk (or preferred non-dairy milk)
- 200g mature cheddar (optional)
- 3 large potatoes, finely sliced
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 200g frozen petit pois
- Bunch of chives, chopped
Instructions
- Melt the butter in a saucepan, stir in the flour and mustard powder
- Cook for one minute, add the milk gradually, stirring to remove lumps (I use a whisk)
- Allow the mixture to thicken to a sauce, remove from the heat
- If making a vegan option, pour a portion of sauce into a casserole dish for the vegans but add grated cheese to the non-vegan casserole dish, stir to mix
- Add the chopped chives to the sauce
- Preheat the oven to 220oC/200oC fan/Gas 7
- Bring a large pan of salted water to the boil, add the potato slices for 5 minutes
- Add the cauliflower and broccoli, cook for 4 minutes more
- Add the petit pois and cook for 1 minute
- Drain the cooked veg, reserving half the potatoes
- Add the veg to the casserole dish and sauce, season well
- Pat the reserved potato slices dry on a clean tea towel, season with a little salt
- Arrange the dried potato slices over the vegetables in the casserole dish
- Dot with a little soya butter (use grated cheese if non -vegan) and bake for 20-25 minutes until the top is golden and crisp
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http://www.thisisnotadiet.uk/2017/05/07/recipe-green-garden-pie/





