Month: May 2017

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

1. Melt the butter in a saucepan, stir in the flour and mustard powder
2. Cook for one minute, add the milk gradually, stirring to remove lumps (I use a whisk)
3. Allow the mixture to thicken to a sauce, remove from the heat
4. 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
5. Add the chopped chives to the sauce
6. Preheat the oven to 220oC/200oC fan/Gas 7
7. Bring a large pan of salted water to the boil, add the potato slices for 5 minutes
8. Add the cauliflower and broccoli, cook for 4 minutes more
9. Add the petit pois and cook for 1 minute
10. Drain the cooked veg, reserving half the potatoes
11. Add the veg to the casserole dish and sauce, season well
12. Pat the reserved potato slices dry on a clean tea towel, season with a little salt
13. Arrange the dried potato slices over the vegetables in the casserole dish
14. 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

http://www.thisisnotadiet.uk/2017/05/07/recipe-green-garden-pie/