Green beans with griddled tomatoes
This colourful seasonal side dish is the perfect side for summer entertaining
Easy vegetable pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g butter
- 2 tsp mustardpowder
- 600ml milk
- 200g mature cheddargrated
- 2 large potatoessliced into rounds
- 1 head of broccolicut into little florets
- 200g frozen peas
- small bunch of chivessnipped
- 50g flour
- 1 head of cauliflowercut into little florets
Nutrition: per serving
- kcal604
- fat34g
- saturates19g
- carbs45g
- sugars14g
- fibre9g
- protein33g
- salt1.34glow
Method
step 1
Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. 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.
step 2
Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg 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.
step 3
Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
