Gardener’s Pie is such a good value meal! It’s simply a pinch of mustard added to a few root vegetables topped with cheesy mash. Tastes fab! The ideal vegetarian dinner…
SERVES 4 – PREP 25 MINS – COOK 55 MINS
2tbsp olive oil
1 onion, chopped
1 celery stick, chopped
4 carrots, chopped
300mk vegetable stock
150g frozen peas
2tsp English mustard powder
125g cheddar cheese, grated
1 Heat the oven to 220C or Gas 7. Boil the potatoes for 20 mins until tender.
2 Heat the oil and fry the onion, celery, carrots and parsnips for 10 mins, until starting to colour, yet stay crunchy.
3 Add the stock and peas, season add the mustard and put into a pie dish.
4 Drain the potatoes, return to the pan and add the butter and milk; mash together until smooth. Season and stir in the cheese.
5 Spoon or pipe on top of the vegetables and bake for 25 mins until the potatoes are golden.
Per serving: 608 cals, 31g fat (16g saturated) 60g carbs
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